Go Back
+ servings
Print Recipe
4 from 2 votes

Roasted Red Pepper and Ricotta Bruschetta

Crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil is a bruschetta that makes a great appetizer or light summer meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Keyword: easy appetizer, party and entertaining, summer, vegetarian
Servings: 4
Calories: 243kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowl
  • Grill Pan or Half Sheet Pan


  • ½ cup Roasted Red Peppers, chopped (see note)
  • 1 tablespoon Red Onion, finely chopped
  • 1 tablespoon Capers, drained
  • 5 leaves Fresh Basil, thinly sliced
  • 1 teaspoon Balsamic Vinegar
  • 8 slices Baguette
  • ½ cup Whole Milk Ricotta


  • In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
  • Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
  • Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.


For this recipe, I halve two red bell peppers, discard the seeds and stem, and roast on a baking sheet (cut side down) under the oven's broiler until the skin blisters and turns black. Allow the peppers to cool. Peel and discard the skins. Alternatively, use store-bought roasted red peppers. Just drain them well if they are stored in olive oil.


Serving: 2g | Calories: 243kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 577mg | Fiber: 2g | Sugar: 4g