Bruschetta with Roasted Peppers and Goat Cheese

Makes 8 servings

Peppers can be quickly charred over a flame or under a broiler and then peeled. Oven-roast them for soft, well-cooked peppers. The peppers practically peel themselves if after roasting, you place them in a bowl covered with plastic wrap until they are cool enough to handle.

ingredients

4 red bell peppers or mix with yellow peppers, roasted, peeled, seeded and sliced
2 tablespoons chopped fresh basil
2-3 sprigs of fresh thyme
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 - 1/2 inch baguette slices, toasted
1 garlic clove, peeled and cut in half
2 ounces fresh goat cheese, sliced or crumbled
2 teaspoons olive oil

directions

1
1. Either broil or bbq the peppers to roast them. Put into ziploc bag to cool. When cooled, peel and slice into thin strips.
2
2. In a medium bowl, combine peppers, basil,vinegar and thyme. Season with salt and pepper. Let mariante for at least 30 min, a couple hours will be best. Can be marianted over night.
3
3. Slice bread into 1/2-1 inch thick slices. Either broil or bbq to toast. Spread goat cheese and add pepper mix on top. Serve either hot or cold.