Roasted Red Pepper and Ricotta Bruschetta

by Jess on June 6, 2013

in Appetizers, Bread, Recipes, Side Dishes, Vegetarian

Shouldn’t adults get a summer vacation?  I’ve been thinking lately that we really all could use a few weeks to sleep late, go for picnics, and spend hours in the swimming pool.  How can we make that happen?

Roasted Red Pepper and Ricotta Bruschetta

While I work out a plan to implement a summer-vacation-for-adults policy, I’ll be serving picnic-worthy meals like these bruschetta.  I spent a year living in a remote town in Romania after college and summer meals were something to celebrate.  We ate most of them outside under the stars.  Summer meals there were simple and heavily focussed on fresh produce that my neighbors grew in their gardens.  Roasted red peppers nearly always played a part.

Roasted Red Pepper Bruschetta Topping :: Inquiring Chef


These bruschetta are a great alternative to the more common version topped with tomatoes.  If you have a grill, use it to toast the bread.  The grill gives it that delicious smoky flavor.  Otherwise, the oven works great to give the bread a crispness that holds up to the creamy ricotta and red pepper topping.

Roasted Red Pepper and Ricotta Bruschetta
Prep time
Cook time
Total time
Crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil. These bruschetta make a great appetizer or light summer meal.
Recipe type: Appetizer, Vegetarian
Serves: 4 (2 pieces per person)
  • ½ cup chopped roasted red peppers (see note)
  • 1 Tablespoon finely chopped red onion
  • 1 Tablespoon capers, drained
  • 5 leaves fresh basil, thinly sliced
  • 1 teaspoon balsamic vinegar
  • 8 slices baguette
  • ½ cup whole milk ricotta
  1. 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.
  2. 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.)
  3. 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.
Nutrition Information
Serving size: 2 slices Calories: 243 Total Fat: 5g Saturated fat: 3g Carbohydrates: 40g Sugar: 4g Sodium: 577mg Fiber: 2g Protein: 10g Cholesterol: 15mg



Roasted Red Pepper and Ricotta Bruschetta


{ 16 comments… read them below or add one }

1 Liz June 6, 2013 at 7:45 am

Looks so delicious. Thank you! Have a great evening.


2 Averie @ Averie Cooks June 6, 2013 at 5:03 pm

I could make a meal out of bruschetta! Love it! And the peppers are right up my alley!
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3 Alyssa {Suitcases & Sweets} June 6, 2013 at 8:31 pm

I am 100% on-board with adult summer vacation! Let’s put our heads together and figure this one out… In the meantime, I have a tip for you on peeling roasted peppers (decidedly the worst thing about them). If you allow them to cool in a closed paper bag after charring, they are MUCH easier to peel! Your bruschetta look delicious and perfect for a summertime party. xo :)
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4 Justine @ Cooking and Beer June 6, 2013 at 9:52 pm

Yum! I feel like red peppers so often get the shaft! I love that you highlighted them in this recipe and I love love bruschetta. Definitely trying this one out! Thanks for sharing =).
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5 joan June 6, 2013 at 10:34 pm

Perfect summer meal. I was just going to roast some tomatoes. I think I’ll switch it up. Thanks!
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6 Jess June 7, 2013 at 7:04 am

Joan – tomatoes would be great! Fabulous idea – I think I’ll try that variation next time.


7 Mimi June 6, 2013 at 11:53 pm

Yum! Great combo – red bell peppers and capers!
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8 Anne ~ Uni Homemaker June 7, 2013 at 5:09 am

I love the idea of using roasted red pepper instead of tomatoes here. Will be putting this on my to-make list. Pinning! YUM!
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9 kristine June 7, 2013 at 7:15 pm

great substitute for those with husbands avoiding tomatoes due to acid reflux :-)


10 Debra June 8, 2013 at 2:25 pm

Perfect for a meal in the patio (or under the stars). :)
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11 Ashley June 8, 2013 at 7:56 pm

Adults should definitely get a summer vacation! I fully support this plan : ) And these bruschetta sound fantastic – anything with roasted red peppers, ricotta and basil is good in my book!
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12 Claudia ~ Food with a View June 9, 2013 at 5:34 am

How very lovely! And what a nice idea to use roasted bell pepper instead of tomatoes. When bell peppers are in season (I love especially the slim and long ones like they are used a lot in Arabian cuisine), I roast some of it quite often. I will keep in mind this recipe as a wonderful way to make use of them.


13 Yasmeen | Wandering Spice June 11, 2013 at 6:11 pm

What a lovely recipe, and I’m so glad you stopped by Wandering Spice so I could find your beautiful site. We are huge fans of roasted peppers, and have quite a few of them after our pepper crop this summer. My husband is also a fiend for ricotta, so it will take very little convincing to add this to our weekend brunch menus!
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14 Jess June 11, 2013 at 6:36 pm

Thanks Yasmeen! So glad to have found your wonderful site as well, and your gardening has me absolutely captivated (and a tiny bit jealous of all that great produce).


15 Heather {A Fire Pole in the Dining Room} June 11, 2013 at 11:43 pm

1. This looks ah-mazing and perfect for my tomato averse husband.
2. I’ll totally co-chair your movement for adult summer vacation.
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16 Jess June 12, 2013 at 6:07 am

Tomato averse? Is he really? I suspect you could definitely use a summer vacation, Heather – that is quite a project you guys have going on at the fire house!


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