This easy nduja bruschetta recipe with goat’s cheese and sweet red capsicum makes a snack that’s perfect for a brunch or lunch spread, finger food or pre-dinner nibbles. The ’nduja brings the salami heat, the goat’s cheese brings a creamy sweetness, and the red peppers add a nice acidic tartness. It’s next in our series of recipes for using Calabrian ’nduja.
We love our Italian bruschetta as it’s not only a delicious snack, it’s a cinch to make, it’s filling, and it’s that little journey to Italy that we all need right now. It’s also a great way to use up bread – especially sourdough, which I bake every few days – and this easy nduja bruschetta recipe with goats cheese and sweet red capsicum uses the wonderful spicy pork paste from Calabria in Southern Italy.
If you’re not familiar with it, nduja is a spreadable salami on steroids so you really only need a thin layer of it on your bread to get the full effect. You can read more about it in our guide to nduja and how to use it. That introduction to the Southern Italian spread kicked off our series of recipes using the Calabrian spicy pork paste.
So far we’ve published recipes for Calabria’s version of the Southern Italian breakfast dish, eggs in purgatory, my take on Australian chef Christine Manfield’s legendary eggplant ‘sandwich’ with ’nduja (instead of basil pesto), and ’nduja pizza made in a Dutch oven. Next up is a recipe for our favourite ’nduja pasta.
Before I tell you about this easy nduja bruschetta recipe with goats cheese and sweet red capsicum, we have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo by using our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. You can also shop our Grantourismo store for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images.
Another option is to contribute to our epic Cambodian cuisine history and cookbook on Patreon or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers.
Now let me tell you about my easy nduja bruschetta recipe with goats cheese and sweet red capsicum.
Nduja Bruschetta Recipe with Goats Cheese and Sweet Red Capsicum
Bruschetta – pronounced ‘bruˈsketta’ not ‘bruˈschetta’ – is an Italian antipasto dish made from grilled bread, usually yesterday’s fresh bread, that’s rubbed with garlic and topped with olive oil, salt, and any one of a number of different toppings.
Bruschetta appears to have begun life as a way to test matches of olive oil and evolved into a way of using stale bread by toasting it over coals, which was then topped with ingredients to make a snack.
The best-known version of bruschetta is the classic bruschetta with diced tomatoes and fresh basil. I learnt to make this many years ago working in my friend’s Italian restaurant in Sydney.
We’d take yesterday’s leftover bread (we baked daily) and slice it on the bias to create oblong pieces of bread that we’d then toast in an industrial salamander grill as soon as a new table of guests arrived.
I’d then rub the pieces with a garlic clove sliced in half and then brush them with olive oil. I’d already made a mix of diced cherry tomatoes and ripped-up fresh Italian basil leaves, seasoned with fresh cracked pepper and sea salt, which I’d spread over the slices.
These would get sent out to guests as a complimentary nibble. Because it’s quite a salty snack, people would often order another round of drinks while they waited for their first courses – which is exactly how aperitivo hour works in Italy. You didn’t think those snacks were really free, did you?
Tips to Making This Nduja Bruschetta Recipe with Goats Cheese and Sweet Red Capsicum
This nduja bruschetta recipe with goat’s cheese and sweet red capsicum is super easy, so just a few tips. Before you can do anything, you’ll need some of that spicy spreadable Calabrian pork paste. If you don’t have a good specialist Italian deli nearby, it’s fortunately easy to buy ’nduja online.
Because I’ve also been developing some recipes with goat’s cheese, I thought the cooling goat’s cheese would be a perfect match for the heat of the ’nduja and it is. While I’d love some fresh Italian caprino goat’s cheese, we’re lucky we can even get some lovely French goat’s cheese here, but do try to find the Italian goat’s cheese if you can. Note that it must be a fresh goat’s cheese, not aged goat’s cheese.
The last ingredient you’ll need are sweet red capsicums or bell peppers, one of my favourite ingredients. When they’re fire-roasted so that the skin blackens – which you’ll then need to painstakingly peel off – they are such a treat.
However, if you can’t source fresh red capsicums or don’t have the patience to go through the process of peeling the skins, then you can get fantastic red capsicums in jars. Just like jarred olives, these are great because that’s how Italians store them once the season is finished. We have Italian friends who have giant jars of olives and capsicums stored away in darkened pantries.
Nduja with Sweet Red Capsicum and Goat’s Cheese Bruschetta Recipe
- 4 slices sourdough bread or ciabatta
- 1 capsicum or red pepper, fire roasted and sliced lengthways into strips
- 1 garlic clove sliced lengthways
- 20 g 'nduja softened
- 120 g goat's cheese fresh and softened
- 1 tsp olive oil
- Toast the bread, rub with the garlic clove and rush with olive oil.
- Spread the 'nduja evenly across the slices.
- Lay the red pepper strips across the bread slices.
- Top with dollops of goat's cheese.
- Drizzle with extra olive oil.
Please do let us know if you make this nduja bruschetta recipe with goat’s cheese and sweet red capsicum as we’d love to know how it turns out for you. And if you enjoy it, we’d also love a rating.