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Nduja Bruschetta.

Nduja Bruschetta with Roasted Peppers and Goat Cheese

  • Author: Nadine
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizers, Lunch
  • Method: Roasting
  • Cuisine: Italian-Inspired


This savory Nduja Bruschetta is topped with sweet and smoky roasted yellow peppers, nduja, and creamy goat cheese. Serve it as an appetizer, snack, or light lunch!


  • 3 yellow bell peppers, washed and patted dry
  • 4 slices rustic sourdough
  • Extra-virgin olive oil, for toasting
  • 1 clove garlic
  • 4 tbsp nduja
  • 2 oz (56 g) goat cheese
  • Fennel fronds or fresh basil, for topping


  1. Preheat the oven to 475°F (245°C) and line a large baking sheet with parchment paper.
  2. Slice the bell peppers in half and remove the seeds and stem. Place the halves cut side down on the baking sheet . Bake for 30 minutes until the surface is charred.
  3. Transfer the peppers to a bowl and cover tightly with plastic wrap. Let sit for 10 minutes to steam.
  4. Meanwhile, reline the baking sheet with parchment paper and arrange the sourdough slices on it. Drizzle the tops with olive oil and toast in the oven for 4-5 minutes.
  5. Cut the end off the garlic clove and rub the cut side along the surface of the warm bread.
  6. Peel the charred skin off the peppers and finely chop into pieces.
  7. Spread 1 tbsp of nduja onto each slice of bread and top with the roasted peppers. Crumble the goat cheese on top and garnish with fennel fronds or fresh basil.


We like to use tongs to make the peeling process a bit easier.

Rub the garlic on the bread while it’s warm. The heat helps melt it onto the surface of the bread.

Goat Cheese Substitute: You can opt for ricotta cheese or burrata.


  • Serving Size: 1
  • Calories: 469
  • Sugar: 3.2 g
  • Sodium: 1344.5 mg
  • Fat: 16.5 g
  • Carbohydrates: 65.6 g
  • Fiber: 4 g
  • Protein: 18.2 g

Keywords: nduja bruschetta, nduja toast