Roasted Red Peppers and goats cheese crostini are perfect antipasti aka appetizers before any meal and so simple and easy to make.
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5 from 11 votes

Roasted Red Peppers Goats Cheese Crostini Antipasti

Roasted red pepper appetizers are a classic and so are goats cheese crostini. These roasted red peppers goats cheese crostini is a heavenly combination of these two and an absolute treat served as an appetizer or side. Add a salad in summer for a light meal, or a soup in winter for a light comfort food.  The sweet roasted red peppers marinated in balsamic and olive oil combined with creamy goats cheese over warm crusty bread is not to be missed. 
Course Appetizer, Side Dish
Cuisine Italian
Keyword Goats Cheese Crostini, Red Pepper Crostini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 154kcal
Author Veena Azmanov


  • 4 Red peppers large
  • 200 grams Goats cheese
  • 2 Baguette Brown or White - 2 loaves of bread
  • 1/4 cup Olive oil
  • 2 tbsp Balsamic vinegar - 2 tbsp
  • Salt and pepper to taste
  • Cilantro for garnish a few leaves


Roast Peppers

  • Preheat the oven to 200 C / 400 F
  • Wash red peppers. Cut in half remove stalk, seeds and any white trimmings.
  • brush peppers lightly with olive oil
  • Place skin side facing up on an aluminum foil lined baking tray
  • Roast for about 25 minutes when it's soft and the skin is all charred.
  • Remove from oven and wrap the aluminum foil from the baking tray around peppers.
  • This will retain the steam and help clean the peppers.
  • After ten minutes - open the foil and remove all charred skin.
  • You can wash the red peppers if the charred skin bothers you but I prefer not to.
  • Roughly chop them into long slices.
  • Place the roasted peppers in a bowl, add the balsamic vinegar and olive oil - stir well to marinate.
  • Keep the marinated roasted peppers in a warm place until you are ready to serve. Or keep them in the fridge for a couple of days. They do taste delicious cold.

Prepare the Crostini

  • Almost close to serving time
  • Cut the baguette at an angle into slices not too thin or thick
  • Brush them with either olive oil or the liquid from the peppers (which is now flavored with roasted red peppers, balsamic and olive oil)
  • Toast them or broil them in a hot oven for 2 minutes
  • Top them with the marinated roasted red peppers
  • Crumble the goat's cheese on top
  • Garnish with a cilantro or any fresh herb
  • Enjoy!


Serving: 100g | Calories: 154kcal | Carbohydrates: 12.7g | Protein: 5.6g | Fat: 9g | Saturated Fat: 3.3g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 0mg | Fiber: 1.6g | Sugar: 3.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%