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goat cheese and red pepper bruschetta on a serving board

Red Pepper Jam + Goat Cheese Crostini

5 from 4 votes
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.
Prep Time:15 mins
Cook Time:1 hr 30 mins
Total Time:1 hr 40 mins
Course: Appetizer
Cuisine: American
Keyword: Make Ahead, Party Food, Vegetarian
Servings: 2 cups (about)
Author: Sip + Sanity | Linda Feller


  • Chef's knife
  • Cutting board
  • Saucepan
  • 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.


Make this ahead and keep it refrigerated until ready to use. It will keep for about a week in the fridge, stored in an air tight container.