Bruschetta 2 Ways

This post may contain affiliate links. Please read my disclosure policy.

Bruschetta 2 ways! Mozzarella and Sundried Tomatoes, and Ricotta with Roasted Red Peppers. Two absolutely beautiful, and scrumptiously delicious Italian appetizers!! I also have a Olivada on Bruschetta that is delicious! Or try this beautiful antipasto wreath.

bruschetta with mozzarella and sundried tomatoes


Bruschetta Recipe


mozzarella and tomatoes on bread

Bruschetta 2 Ways

Donna Elick
Bruschetta 2 ways! Mozzarella and Sundried Tomatoes, and Ricotta with Roasted Red Peppers. Two absolutely beautiful, delicious appetizers!!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main
Cuisine Italian
Method Oven
Servings 8


  • 1 baguette French bread
  • 1/4 cup olive oil
  • 3 garlic cloves


  • 1/2 cup part skim ricotta
  • 4 strips Roasted Red Peppers
  • 4 ounces fresh mozzarella, sliced into 6 slices and cut in half
  • 12 Rosemary Basil Sun-dried tomatoes
  • salt and pepper to taste


  • Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet.
  • Drizzle olive oil over slices of bread.
  • Place on the top rack in your oven. Allow to bake for 8-10 minutes or until golden brown. Remove from oven an rub each hot slice of toasted bread with the garlic cloves. Set aside.
  • Set oven to broil.
  • Place 1 tablespoon ricotta on 8-12 pieces of toasted baguette. Sprinkle with salt and pepper. Place 1/2 slice of mozzarella on 8-12 pieces of toasted baguette.
  • Place on the top rack under the broiler for 2 minutes or until the mozzarella cheese has melted. Remove from oven, top the mozarella with a sun-dried tomato and the ricotta with several pieces of sliced peppers.
  • Arrange bruschetta on a serving plate. Serve immediately.


Serving: 1 | Calories: 272cal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 666mg | Sugar: 4g | Fiber: 2g | Calcium: 152mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published July 2011.

the slow roasted italian affiliate linked cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. 5 stars
    This was a delicious and quick appetizer I tried making for my friends, and they all loved it. This will be a recipe I have to re-use whenever friends come over!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating