Bruschetta With Red Peppers And Goat'S Cheese

• 2 red sweet peppers
• 1 yellow sweet pepper
• 4 tablespoons extra virgin olive oil
• to taste salt and black pepper, freshly ground
• to taste fresh basil leaf, roughly torn (a generous amount)
• 4 -6 slices country bread, thick slices, toasted
• 2 cloves garlic, peeled
• to taste extra virgin olive oil (for drizzling)
• 3 1/2 ounces goat's cheese, roughly chopped

1. Preheat the oven to 375F.
2. Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
3. Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
4. Peel the peppers, cut open and remove the stem and seeds.
5. Tear pepper flesh into strips.
6. Dress with olive oil, salt and black pepper, and basil.
7. Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
8. Lay the peppers on top and crumble the goat's cheese over them.
9. Dribble over a little more olive oil and serve

red sweet peppers, yellow sweet pepper, extra virgin olive oil, salt, basil leaf, country bread, garlic, olive oil

Taken from www.food.com/recipe/bruschetta-with-red-peppers-and-goats-cheese-3237 (may not work)