Roasted Red Pepper and Feta Bruschetta is hands-down one of those dishes that you’ll want to make every time friends pop by or you’re craving a treat that feels a bit special. The crunchy baguette, sweet-savory roasted peppers, and tangy bites of feta create an irresistible combination that’s both colorful and bursting with bold Mediterranean flavors. Whether you’re looking for a simple party appetizer or a bright pick-me-up snack, this vibrant bruschetta is sure to win hearts every single time.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, vibrant ingredients come together to create such a show-stopping appetizer. Each component has its own starring role, contributing to the flavor balance, texture, or color that makes Roasted Red Pepper and Feta Bruschetta irresistible!
- Baguette: The foundation of any good bruschetta, these crisp slices offer a sturdy and delicious base for your toppings.
- Olive Oil: Brushing the bread with olive oil before toasting gives a golden crunch and subtle richness you can’t skip.
- Roasted Red Peppers: Jarred roasted red peppers save time and provide that sweet, slightly smoky flavor we’re chasing.
- Feta Cheese: Crumbled feta brings creamy, salty tang that pairs beautifully with the mellow peppers.
- Garlic: Minced fresh garlic adds zippy sharpness and deep Mediterranean aroma.
- Fresh Parsley: Chopped parsley brightens everything up with a pop of green and herbaceous flavor.
- Balsamic Vinegar: Just a splash wakes up the whole topping with a complex, slightly sweet acidity.
- Salt and Black Pepper: Essential for seasoning—add these to taste to really round out the flavors.
How to Make Roasted Red Pepper and Feta Bruschetta
Step 1: Toast the Baguette Slices
Start by preheating your oven to 400°F. Arrange your sliced baguette rounds in a single layer on a baking sheet. Brush each side lightly with olive oil—it’s what gives that signature crunch and beautiful golden color once baked. Pop them into the oven for about 8 to 10 minutes, flipping the slices halfway through. When they’re done, they should be crisp on the outside and lightly golden. If you want a little extra zing, rub the warm toasts with the cut side of a garlic clove as soon as they come out of the oven.
Step 2: Prepare the Bruschetta Topping
While your baguette slices are toasting, it’s time to mix up that gorgeously flavorful topping. In a medium bowl, combine your chopped roasted red peppers, crumbled feta cheese, minced garlic, chopped parsley, and the teaspoon of balsamic vinegar. Sprinkle in a good pinch of salt and cracked black pepper, then gently stir everything together. You want the ingredients evenly distributed without breaking down the feta too much, so take it easy with the mixing!
Step 3: Assemble and Serve
The magic happens in this last, simple step. Grab your warm, toasty baguette rounds and spoon a generous amount of the red pepper and feta mixture onto each one. Arrange them on a platter and serve right away—Roasted Red Pepper and Feta Bruschetta shines brightest when the bread is still a bit warm and the flavors of the topping are fresh and vibrant.
How to Serve Roasted Red Pepper and Feta Bruschetta
Garnishes
Sometimes the simplest tweaks turn an already-beautiful appetizer into a true showpiece. Top your bruschetta with a light sprinkle of extra parsley for color, a drizzle of good olive oil, or a tiny pinch of flaky sea salt. If you’re feeling fancy, add a few shards of lemon zest or a couple of capers for a briny punch.
Side Dishes
This appetizer has Mediterranean flair, so it pairs well with sides like marinated olives, a crisp green salad, or even a trio of dips like hummus, baba ganoush, and tzatziki. Arrange them alongside your Roasted Red Pepper and Feta Bruschetta for a gorgeous, crowd-pleasing spread at your next gathering.
Creative Ways to Present
Try serving your bruschetta on a wooden board for rustic charm, or plate them individually for a polished starter course. For bite-sized party fun, cut the baguette a bit thinner or use mini toasts. If you’re hosting a buffet, assemble each just before guests arrive so the bread stays crisp. Little touches like colorful napkins or edible flowers can make this appetizer really stand out.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the red pepper and feta topping in an airtight container in the fridge for up to 2 days. Keep any extra toasted baguette slices in a separate container at room temperature, so they stay crisp.
Freezing
While the topping itself doesn’t freeze well due to the water content in the red peppers and feta, you can freeze un-topped toasted baguette slices. Let them cool completely, pop them in a freezer-safe bag, and re-toast when you’re ready. The topping is best made fresh for vibrant flavor and texture.
Reheating
If your baguette slices need reviving, just reheat them in a 350°F oven for a few minutes to bring back their crunch. The topping should always be served cold or at room temperature—simply give it a gentle stir if it’s been refrigerated before assembling your Roasted Red Pepper and Feta Bruschetta.
FAQs
Can I use homemade roasted red peppers instead of jarred?
Absolutely! If you have the time and want even more flavor, roasting your own red peppers and peeling off the charred skin will add delicious depth. Just be sure to let them cool and chop them up before adding to the mix.
What kind of bread works best for Roasted Red Pepper and Feta Bruschetta?
A classic French baguette is ideal for its tender crumb and sturdy crust, but any rustic bread with a firm texture will hold up to the juicy topping. Sourdough or ciabatta are great alternatives if you like a little extra tang.
Can I make Roasted Red Pepper and Feta Bruschetta ahead of time?
You can definitely prep both the bread slices and the topping ahead of time. Just store them separately and assemble right before serving to keep the bread nice and crunchy.
Is there a vegan option for this recipe?
Yes! Simply swap the feta cheese for your favorite vegan feta substitute or some well-seasoned mashed tofu. Everything else in the recipe is already plant-based, so you’ll still capture the same wonderful flavors.
Can I use dried parsley instead of fresh?
Fresh parsley brightens up the whole dish, but in a pinch, you can use dried parsley. Use about 1 teaspoon dried for every tablespoon fresh, though the flavor and color will be subtler.
Final Thoughts
Few appetizers are as easy, colorful, and crowd-pleasing as Roasted Red Pepper and Feta Bruschetta. I hope you give it a try the next time you’re entertaining, craving a Mediterranean-inspired snack, or just want to add a little joy to your table. It’s a little taste of sunshine in every bite!
Print
Roasted Red Pepper and Feta Bruschetta Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and flavorful appetizer featuring the perfect combination of roasted red peppers and tangy feta cheese atop crispy baguette slices.
Ingredients
Baguette:
- 1 baguette (sliced into ½-inch rounds)
- 2 tablespoons olive oil
Filling:
- 1 cup jarred roasted red peppers (drained and chopped)
- ½ cup crumbled feta cheese
- 1 garlic clove (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon balsamic vinegar
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare baguette: Arrange the baguette slices on a baking sheet, brush with olive oil, and toast for 8-10 minutes until golden and crisp, flipping halfway through.
- Make filling: In a bowl, combine red peppers, feta, garlic, parsley, balsamic vinegar, salt, and pepper. Mix gently.
- Assemble: Spoon the filling onto the toasted baguette slices and serve.
Notes
- For extra flavor, rub the toasted bread with a cut clove of garlic before topping.
- This bruschetta can be made ahead and assembled just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 2g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
