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Roasted red capsicum and goat’s cheese bruschetta

Roasted red capsicum and goat’s cheese bruschetta

Difficulty: Average
Season: Autumn
Preparation: 1.5 hours
Cooking: 60 minutes

How to


  1. Preheat your oven to 220C. Line a baking tray with foil
  2. Place whole capsicums on tray and roast, turning regularly, for 30-40 minutes or until the skin is charred.
  3. Remove from oven and using tongs, seal capsicums in a ziplock plastic bag for 15 minutes.
  4. Once capsicums have rested, rub the charred skin off with a paper towel and remove stem and seeds.
  5. Using your hands, pull the flesh into strips and add to a clean bowl. Mix with 1 tablespoon each of olive oil and red wine vinegar and garlic clove, then season with salt and pepper. Rest for 1 hour to develop flavours.
  6. Slice crusty bread and toast. While hot, arrange on a platter and spread generously with goat’s cheese.
  7. Spoon roast capsicum over the cheese and serve immediately.


To serve

Garnish with fresh basil leaves.

Handy Tips

If you have a gas cooktop, you can also char your capsicum by turning on a medium flame and resting the capsicum on the grate above. Turn capsicum regularly with tongs. It’s a good idea to line the stovetop around the heating element with foil to make cleanup easier.


  • 2 whole red capsicums
  • 125g goat’s cheese
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 clove garlic, bruised
  • WA Salt
  • Pepper
  • Basil leaves, to garnish