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Pepper & goat’s cheese bruschetta

Pepper & goat’s cheese bruschetta


Bread past its best? Look no further than these Italian-inspired toasts

  • Feeds 2 Feeds 2
  • Ready in 10 minutes

Each serving contains

  • Energy
    1625kj 389kcal
  • Fat
    Med 23%
  • Saturates
    High 34%
  • Sugar
    Low 11%
  • Salt
    High 45%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 2 large slices leftover bread, cut in half (we used Co-op Irresistible white sourdough)
  • 280g jar Co-op chargrilled peppers, drained
  • 1 tsp of the oil reserved
  • 2 tbsp reduced fat crème fraîche
  • 40g Co-op British goat’s cheese
  • 1 tsp chopped parsley


  1. Heat a griddle pan and drizzle the bread with the reserved oil from the peppers
  2. Cook for 1-2 mins on each side, until crisp and lightly charred
  3. Spread the toasted bread with the crème fraîche, then season with black pepper
  4. Top with the peppers, goat’s cheese and parsley to serve

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