Roasted Pepper Tartine

• 2 roasted red or yellow bell peppers (good-quality jarred peppers are fine)
• Salt and pepper
• 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
• 4 tablespoons sun-dried tomato puree (optional)
• 12 black olives, pitted
• 4 ounces firm fresh goat cheese log or 4 ounces Camembert

1. Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide.
2. Put strips in a small mixing bowl and season well with salt and pepper.
3. Add marjoram, garlic and olive oil and stir to coat.
4. Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet).
5. Brush with sun-dried tomato puree, if using.
6. Divide peppers among the 4 toasts and spread out to cover.
7. Tuck the olives here and there.
8. Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast).
9. Broil for 2 to 3 minutes, not too close to the heat, until nicely browned.
10. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven.
11. Serve hot.

peppers, salt, fresh marjoram, garlic, extravirgin olive oil, bread, tomato puree, black olives, goat cheese

Taken from cooking.nytimes.com/recipes/1016852 (may not work)