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This grilled pepper goat cheese crostini is colorful, fresh, and unfussy in the best way. Sweet grilled peppers are chopped and brightened with grilled lemon juice, then spooned over creamy goat cheese and crisp baguette slices.
It’s an easy appetizer that feels elevated without requiring much hands-on time, especially when you’re already grilling.
This dish came together on one of those nights when the grill was already hot and I had extra peppers and goat cheese on hand. Inspired by our grilled ratatouille vegetables with goat cheese baguette, I decided to make a pepper-forward version, and it turned out just as delicious. Both are easy, flavorful ways to get more veggies on the table while still being yummy!
Grilled Pepper Goat Cheese Crostini
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes (grilling peppers, lemon, and baguette)
- Total Time: 25 minutes
- Yield: Serves 4–6 as an appetizer 1x
- Category: Appetizer, Snack
- Method: Grilling
- Cuisine: Mediterranean
Description
This appetizer layers smoky-sweet grilled peppers with tangy goat cheese and crisp grilled bread. Grilling the baguette adds light char and crunch, while grilled lemon mellows acidity and deepens flavor. The result is vibrant, balanced, and ideal for casual entertaining.
Important Tools for This Recipe:
- Grill tongsÂ
- Cutting boardÂ
- Black serving platter (recommended)
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1/2 lemon, grilled
- 1 small garlic clove, finely minced or grated
- Fresh basil, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste.
Pro Tip: Use a black pepper grinder mill with a clear base for fresh ground pepper, as it makes it easier to see how much has been ground and used.
- 1 log goat cheese
- Baguette slices, grilled
Pro Tip: We like the La Brea Bakery Take & Bake Twin Pack (use one, freeze one).
Instructions
- Prepare and Grill the PeppersÂ
- Remove the stems and cores from the peppers and discard seeds.
- Preheat grill or grill pan to medium-high heat.
- Place peppers cut-side down on the grill.
- Grill, turning occasionally, until softened and lightly charred, about 8–10 minutes.
- Grill the lemon half cut-side down during the last few minutes until lightly charred, about 2–3 minutes. Note: Handle the grilled lemon and its juices with caution – the juice becomes molten hot!
- Remove from grill and let peppers cool slightly.
- Grill the BaguetteÂ
- Brush baguette slices lightly with olive oil.
- Place slices directly on the grill over medium heat.Â
- Grill for 1–2 minutes per side, until lightly charred and crisp.
- Remove from grill and set aside.
- Prepare the Pepper MixtureÂ
- Finely chop the grilled peppers.
- Transfer peppers to a small glass bowl and squeeze in the grilled lemon juice.
- Add garlic, basil, salt, and black pepper.
- Stir gently and taste; adjust seasoning as needed.
- Assemble and ServeÂ
- Spread goat cheese generously over grilled baguette slices.
- Spoon grilled pepper mixture over the goat cheese.
- Arrange on a platter and serve.Â
Notes
- Peppers can be grilled and chopped up to 24 hours in advance and stored in the refrigerator.Â
- Grill baguette slices just before serving for best texture.Â
- This also works well served family-style: goat cheese on a plate with peppers spooned around or over the top and grilled baguette slices on the side.
Goat Cheese Crostini FAQs
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