We love bell pepper recipes around here like marinated mini peppers or canned bell peppers and these roasted peppers don’t disappoint!
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Roasted Pepper Bruschetta!
The inspiration for these came from one of my Favorite Cookbooks; Barefoot Contessa at Home. We were quite smitten with Ina Garten’s Roasted Pepper Sandwiches and knew they would make an incredible bruschetta! If you love roasted red peppers then this is a must try! Make this Roasted Bell Pepper Bruschetta and everyone will be talking about your appetizers!
What is Bruschetta?
Bruschetta is an Italian appetizer or “antipasto” consisting of a toasted bread called “crostini” with flavorful toppings (tomatoes, vegetables or even cured meats like prosciutto). These are essentially tiny sandwiches that can be consumed in 1 bite.
What Can I Substitute for Goat Cheese?
Goat cheese is available in most large grocery stores and if you can find it, look for the one labeled “Montrachet” which is a garlic and herb goat cheese, but plain goat cheese will work. You can substitute goat cheese with cream cheese for this recipe. You can amp up the cream cheese by adding 1 pressed garlic clove and a tablespoon of fresh herbs such as finely minced chives or dill.
Important Tips for Roasting Bell Peppers:
Always line your baking sheet with foil or you’ll be scrubbing your pan for hours. If you’re worried about aluminum touching your food, keep in mind the bell pepper skins create a barrier that is later removed and discarded. Roast peppers for 30-40 minutes (depending on how large), and turning them a few times while roasting until they are blackened and completely wrinkled, otherwise the skins will be difficult to remove. Covering the roasted peppers and letting them rest 30 minutes makes it easier to remove the skins.
You can make these marinated bell peppers days ahead and they just get better with time.
More Crowd-Pleasing Appetizers:
Cucumber Shrimp Appetizers that fly off the plate! Avocado Canapés with cream cheese spread Coconut Shrimp with the best dipping sauce! Spinach Artichoke Dip – our #1 appetizer for years
