Roasted Red Pepper Bruschetta

Total Time
Prep: 15 min. + standing Bake: 30 min. + cooling

Updated on Jun. 30, 2025

Blistered sweet peppers, soft roasted garlic and lemony herbs make this roasted red pepper bruschetta a game-changing party appetizer.

Roasted red pepper bruschetta is one of those magical appetizers that tastes like you did a lot more work than you actually did. Tomato bruschetta has its merits; I love the burst of sweetness and acidity from any type of tomato. But when you roast a pepper, it has the additional benefit of a deep, smoky richness that gives everything a little more oomph.

The combo of blistered red peppers, mellow roasted garlic, lemony herbs and good olive oil piled onto crisp toasted bread is snack perfection. It’s rustic, vibrant and fancy enough to pass for “I planned ahead” (even when you very much did not).

This bruschetta is warm and homey but fresh enough for a picnic side dish or appetizer. It’s also super flexible: Use jarred roasted red peppers when you’re short on time, add some cheese for more savory notes, or double the recipe because it will disappear faster than expected.

Roasted Red Pepper Bruschetta Ingredients

  • Garlic bulb: Most bruschetta recipes call for rubbing garlic on the toasted bread before adding the toppings. Here, roasted garlic is mixed with the other topping ingredients. Roasting garlic mellows it out, making it caramel-sweet and adding savory depth in every bite.
  • Olive oil: You’ll use olive oil in stages—first for roasting the garlic, then for mixing into the pepper topping. Use a high-quality extra virgin olive oil for the best flavor.
  • Sweet red peppers: When you roast red peppers, their skins char and they absorb a smoky flavor. You can also use jarred roasted red peppers as a substitute in a pinch. They’ll still bring the sweetness and that rich red color.
  • Fresh parsley: Bright and grassy, parsley keeps the mixture fresh and adds a pop of color.
  • Basil: Fresh basil gives you that classic Italian flavor with a sweet, peppery edge. If you only have dried basil, use it instead. The general rule of thumb for dried to fresh herb conversion is 1 teaspoon of dried for 3 teaspoons of fresh.
  • Lemon juice: Freshly juiced lemon adds just the right zing to brighten the bruschetta topping. It cuts through the oil and makes the herbs sing.
  • Salt and pepper: Simple seasonings do the usual heavy lifting in bringing out the best in every other ingredient. Add salt and pepper to taste, but don’t skip them.
  • French bread baguette: A standard baguette slices into perfect bruschetta-size pieces that toast beautifully under the broiler.

Directions

Step 1: Roast the garlic

Remove papery outer skin from garlic bulb
Josh Rink for Taste of Home

Remove the papery outer skin from the garlic bulb (do not peel or separate the cloves). Brush with 1 teaspoon of oil. Wrap the bulb in heavy-duty foil and bake it at 425°F for 30 to 35 minutes or until the cloves have softened. Let it cool.

Editor’s Tip: Roasting garlic makes your kitchen smell divine, and we won’t tell if you just slather it on toast straight from the oven.

Step 2: Broil the peppers

Broil red peppers 4 in. from the heat until skins blister
Josh Rink for Taste of Home

Broil red peppers 4 inches from the heat until the skins blister, about 10 minutes.

place peppers in a bowl; cover with plastic wrap
Josh Rink for Taste of Home

Immediately place the peppers in a bowl, cover the bowl with storage wrap or a clean kitchen cloth, and let the peppers stand for 15 to 20 minutes.

Editor’s Tip: Covering the peppers post-broil lets the steam practically peel the skins off for you.

Step 3: Peel and chop

Coarsely chop peppers.
Josh Rink for Taste of Home

Peel off and discard the charred skins. Coarsely chop the peppers.

Squeeze softened garlic from bulb and finely chop.
Josh Rink for Taste of Home

Cut the top off the garlic head, leaving the root end intact. Squeeze softened garlic from the bulb and finely chop it.

Step 4: Mix the topping

add parsley mix in the peppers
Josh Rink for Taste of Home

In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add the peppers and garlic and mix well.

Step 5: Toast the bread

Cut bread into 16 slices,
Josh Rink for Taste of Home

Cut the bread into 16 slices, 1/2 inch thick, and broil them until they’re lightly toasted.

Step 6: Assemble and serve

Top the toasted bread slices with the pepper mixture. Serve them immediately.

Close up shot of Red Pepper Bruschetta
Josh Rink for Taste of Home

Roasted Red Pepper Bruschetta Variations

  • Add cheese: Slather the toasted bread slices with goat cheese before topping them with your pepper mixture, or finish the bruschetta with a little shaved Parmesan for a creamy, tangy twist.
  • Make it spicy: Add crushed red pepper flakes or a finely chopped hot pepper for a bit of heat.
  • Try different herbs: Instead of or in addition to parsley and basil, use freshly chopped thyme, oregano or even mint for a Mediterranean remix.

How to Store Roasted Red Pepper Bruschetta

Store leftover red pepper bruschetta topping separately from the toasted baguette; the topping will make the bread extra soggy. Store the pepper mixture in an airtight container in the fridge. Store toasted bread at room temperature; even better, pick up a fresh baguette.

How long does roasted red pepper bruschetta last?

The red pepper bruschetta topping will last three to four days in the fridge. The flavor actually gets better after a night, so feel free to prep it ahead of time.

How do you reheat roasted red pepper bruschetta?

Red pepper bruschetta is best served at room temperature or slightly warm. You can toast the baguette slices again in the oven, then top them with the cold or gently warmed pepper mix.

Roasted Red Pepper Bruschetta Tips

3/4 shot of Red Pepper Bruschetta
Josh Rink for Taste of Home

How else can you roast red peppers?

There are many ways to roast peppers for red pepper bruschetta or any other recipe that calls for them. You can roast whole red peppers over a gas burner flame, carefully turning them until all sides develop some char. Do the same on a charcoal or gas grill. You can also toast them in a hot skillet or grill pan on the stovetop, turning them until all sides are blackened. However you roast them, make sure to steam them in a covered bowl, zip-top bag or in aluminum foil to make removing the blistered and charred skin easy.

What else can you serve with roasted red pepper bruschetta?

Bruschetta with roasted red peppers pairs beautifully with antipasto platters, creamy dips or an Italian chopped salad. Serve it as part of an Italian appetizer spread with marinated olives, prosciutto and chilled white wine. Or turn it into a light meal with a bowl of minestrone or your favorite pasta.

Red Pepper Bruschetta

Prep Time 45 min
Yield 8 servings

Ingredients

  • 1 whole garlic bulb
  • 1 teaspoon plus 2 tablespoons olive oil, divided
  • 2 medium sweet red peppers, halved and seeded
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 French bread baguette (about 12 ounces)

Directions

  1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool.
  2. Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
  3. Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
  4. In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

Nutrition Facts

2 slice: 161 calories, 5g fat (1g saturated fat), 0 cholesterol, 408mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. —Test Kitchen
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