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Serve Red Pepper Jam + Goat Cheese Crostini at your next gathering and watch your guests keep going back for more. There is nothing better than tangy, pungent goat cheese contrasted with this sticky, sweet, and a tad spicy, jam.
Easy Goat Cheese Crostini Topped with Red Pepper Jam
Topped crostini is one of those easy appetizers that everyone seems to love. It’s great for a host because, depending on the toppings, they can typically sit out for awhile without the risk of going bad. It can also be quite economical. Set up a toppings bar next to a big basket of crostini and guests can make their own creations with little effort on your part!
Now, I know there are tons of great jams and spreads available at the market. I frequently purchase them myself to incorporate with charcuterie boards. But, making your own is very easy and then you also get bragging rights!
What You Need for Delicious Homemade Red Pepper Jam
Red Bell Peppers — You’ll need 3, or about 1-1/2 pounds of peppers. You could use yellow or orange as well. The sweet peppers will cook down into a brilliant color.
Red Onion — Sweeter than their white or yellow counterparts, they’re perfect for a jam. Although still pungent, the flavor is mellowed through the cooking process.
White Wine Vinegar — With all this sweetness, an acid brings a little balance. White wine vinegar brings a mellow acidity to the party.
Jalapeño — You can omit this if you like, but I appreciate the subtle heat it adds. Control the amount of heat by incorporating all, some or none of the seeds.
Garlic + Thyme — These add flavor and a little more earthiness to the jam.
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Making the Jam is So Easy
Not to oversimplify, but all you need to do is chop up your ingredients, then cook them together. It’s that easy.
As you chop the bell peppers, onion, jalapeño and garlic, toss them right into a saucepan. Add white wine vinegar, sugar, fresh thyme and salt. Stir it all together over high heat and wait for it to come to a good boil.
Reduce the heat to a simmer and let it cook, uncovered, for about 1 hour and 30 minutes. You can stir it every so often, just to be sure it’s doing ok.
Once it’s finished cooking, it will have a jammy consistency — thick, sticky and brilliantly red! Transfer it to a jar and allow it to cool. If you’re in a rush, spread it on a plate and pop it in the fridge to cool faster.
Time to Assemble the Crostini
Start with your favorite baguette or crusty bread and make thin slices no more than 1/2” thick. Toast them on a sheet pan for 5 to 7 minutes in a 350°F oven.
For easy, spreadable goat cheese, allow it to rest on your counter for half an hour before assembling. Spread some cheese on each crostini, then top with a dollop of jam — a little goes a long way! If you like, pop a tiny sprig of young, tender thyme on each. The flavors mingle into something magical.
Pairings — These Red Pepper Jam + Goat Cheese Crostini pair well with peppered salami or spicy sopressata. Serve it with a crisp sauvignon blanc to balance the sweet richness of this appetizer.
Variations — Not a fan of goat cheese? Substitute whipped feta, creamy burrata or a blend of parmesan and mozzarella melted on the crostini.
For a Cocktail Party — serve these alongside these other scrumptious hors d’oeuvres:
- Crab + Goat Cheese Palmiers
- Spicy Wings with Asian-Whiskey Glaze
- Easy Homemade Hummus (the classic would be great!)
I’d love to know if you make this recipe! Leave a comment below with your thoughts or questions. And, tag me on Instagram with your pic — @sipandsanity | #sipandsanity.
Red Pepper Jam + Goat Cheese Crostini
- Chef's knife
- Cutting board
- Sheet pan
- 3 red bell peppers (about 1½ lbs) seeded, diced
- 1 red onion finely diced
- ¼ cup white wine vinegar
- 1 cup granulated sugar
- 1 jalapeno pepper (optional) finely diced, use none/some/all of the seeds to adjust level of heat
- 2 cloves garlic minced
- 1 tsp kosher
- 1 tbsp fresh thyme leaves or 3 to 4 sprigs, additional for garnish
- baguette or other crusty bread cut into thin slices
- goat cheese
- Place all the ingredients, except of the bread and goat cheese, into a saucepan over high heat. Give it a good stir and allow it to come to a boil.
- Reduce heat to a simmer and cook for up to 1½ hours until it reaches a thick and jammy consistency. Set aside to cool. If you used whole sprigs of thyme, fish those out and discard.
- Meanwhile, allow goat cheese to rest on the counter for 30 minutes. Toast baguette slices in a 350°F oven for 5-7 minutes.
- To assemble, spread some goat cheese on a crostini and dollop a bit of red pepper jam on top. Garnish with fresh thyme leaves or tiny sprigs of tender, young thyme.