This post may contain affiliate links. Please read our disclosure policy.
If you love bruschetta (and really, who doesn’t?), get ready for a next-level upgrade! This Roasted Pepper Bruschetta is packed with sweet, tangy, and creamy goodness. It’s got the perfect mix of crunchy, melty, and juicy in every bite.
Bruschetta has always been one of my go-to appetizers. It’s simple, classic, and incredibly customizable. But let me tell you, this version? It’s something special. Instead of the usual tomato topping, I opted for sweet roasted mini peppers, briny olives, and melty provolone, finished with a drizzle of rich balsamic glaze. It’s like bruschetta took a trip to Italy, picked up some extra flair, and came back even more irresistible.
There’s something about the way the sweet, slightly charred peppers mingle with the creamy mayo spread and gooey cheese that makes it impossible to eat just one slice. And the best part? It’s ridiculously easy to throw together.
Whether you’re hosting friends, planning a wine night, or just craving something insanely delicious to snack on, this Roasted Pepper Bruschetta is about to become your new favorite way to make bruschetta.
Why You’ll Love This Roasted Pepper Bruschetta
- Packed with flavor — Sweet roasted peppers, salty olives, and a hint of spice all come together in perfect harmony to pack a flavorful punch.
- Ridiculously easy — Simple ingredients, minimal effort, and big results.
- Great for any occasion — Whether it’s a party appetizer, a cozy snack, or part of a fancy dinner, this dish fits right in.
- Customizable — Swap out ingredients, adjust the heat, or add protein to make it your own.
Ingredients
Olive Oil — A drizzle of good-quality olive oil helps the peppers roast to perfection.
Mini Sweet Peppers — These little gems are naturally sweet and roast beautifully, bringing out their smoky flavor. They add vibrant color and rich flavor to every bite. Plus it wouldn’t be roasted pepper bruschetta without ’em, would it?!
Shallots — Milder and slightly sweeter than regular onions, shallots add a delicate punch without overpowering the other ingredients.
Pit Less Olives (Regular or Spicy) — Olives bring a salty, briny depth that balances the sweetness of the peppers.
Fresh Parsley — This brings a bright, herbaceous note that lifts the entire dish.
Salt — Just a touch enhances all the natural flavors and brings everything together.
Baguette — The crispy, golden base that holds all that delicious topping.
Provolone Cheese — Creamy, and oh-so-melty, provolone adds a luscious, cheesy layer that takes this bruschetta to the next level.
Mayo — This may sound a tad unexpected, but mayo creates a creamy base that ties all the ingredients together. Trust me on this one!
Calabrian Chili Pepper — This Italian chili pepper brings just the right amount of heat to balance the sweetness of the peppers.
Balsamic Reduction/Glaze — A drizzle of thick, tangy-sweet balsamic glaze is the finishing touch that makes every bite pop with flavor.
How to Make This Roasted Pepper Bruschetta
To make this roasted red pepper bruschetta, start by roasting the peppers. Preheat your oven to 450°F, then toss the mini sweet peppers onto a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for about 15 minutes until they develop a nice char.
Once the peppers are roasted, lower the oven temperature to 400°F. If desired, remove the stems and seeds from the peppers, then transfer them to a bowl with the shallots, olives, remaining olive oil, salt, and parsley. Gently mix everything to combine.
🪄Recipe Tip
Don’t be afraid of the char! This only adds to the smoky roasted flavor of the peppers.
Make it ahead: The roasted pepper mixture keeps well in the fridge for a couple of days — perfect for prepping in advance.
Serving tip: It is best when eaten fresh and warm, so serve it up right away!
Next, prepare the spicy mayo. In a small bowl, mix the mayonnaise with the Calabrian chili pepper until smooth and well blended.
Then, prepare the bread. Slice the baguette in half lengthwise and place it on a baking sheet. Spread the spicy mayo mixture evenly over each half, then layer on the provolone cheese. Bake at 400°F for 5 to 10 minutes, until the cheese is melted and bubbly.
Finally, pile on the roasted pepper mixture, making sure each piece of bread is evenly covered. Drizzle with balsamic glaze, then serve immediately and enjoy!
Substitutions
- No baguette? No problem! Ciabatta or sourdough work great too!
- Olives not your thing? Swap them out for sun-dried tomatoes or capers.
- Mayo alternative: Use Greek yogurt or cream cheese for a different creamy texture.
- Need a gluten-free option? Use gluten-free bread or crackers!
Best served with
- Easy Pistachio Crusted Salmon Dinner
- Baked Chicken Cutlets
How to Store Leftovers
Keep any leftover roasted pepper mixture in the fridge in an airtight container for up to 3 days.
Common Questions
Can I make this roasted red pepper bruschetta ahead of time?
Yes! You can roast the peppers and prepare the topping up to 1-2 days in advance. Store it in an airtight container in the refrigerator. Assemble and bake the bruschetta just before serving for the best texture.
Can I use jarred roasted red peppers instead of fresh?
Yes! Jarred roasted red peppers work as a quick substitute. Just drain, rinse, and chop them before mixing with the other ingredients.
Can I use a different type of cheese?
Yes! Soft cheese like mozzarella, cheddar, and gouda work just as well.
Roasted Pepper Bruschetta
Equipment
- 1 large baking sheet
- 1 medium-sized bowl
- 1 small bowl
Ingredients
- 2 tbsp olive oil
- 1 bag mini sweet peppers
- 2 shallots, sliced thin
- 1/2 cup pit less olives (reg or spicy), sliced
- 1/4 cup fresh parsley, chopped or torn
- 1/2 tsp salt
- 1 large baguette
- 8 slices provolone
- 1/3 cup mayo
- 1 tsp Calabrian chili pepper
- 2 tbsp balsamic reduction/glaze
Instructions
- Preheat oven to 450F
- Place peppers onto a large baking sheet and drizzle with 1 Tbsp olive oil
- Roast for 15 minutes until they begin to char
- Once out of the oven, reduce the heat to 400F
- Remove the stems and seeds (optional). For this dish, I decided to remove the seeds because I thought it would look more appealing without them, but when I eat these whole, I leave the seeds in.
- To medium sized bowl, add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together.
- To a small bowl, add mayo and chili pepper.
- Cut the baguette in 1/2 lengthwise. Place both halves on a baking sheet. Top first with mayo mixture and then provolone. Bake at 400F for 5-10 minutes.
- Top with pepper mix and drizzle balsamic glaze just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
