Open-Faced Smoked Bell Pepper And Basil Sandwich With Goat Cheese Sauce

• Bell peppers:
• 2 cups hickory wood chips
• 4 medium red bell peppers
• Cooking spray
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Crostini:
• 4 (1-ounce) slices diagonally cut French bread (about 1/2 inch thick)
• 1 large garlic clove
• Sauce:
• 1/4 cup (2 ounces) goat cheese
• 2 1/2 tablespoons half-and-half
• 1/8 teaspoon salt

1. Prepare grill.
2. To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times. Add foil packet to grill rack; grill 10 minutes. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.
3. To prepare crostini, coat both sides of bread with cooking spray. Place on grill rack; grill 30 seconds on each side until lightly browned. Remove from grill; rub each bread slice with garlic clove.
4. To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.
5. Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.

bell peppers, hickory wood chips, red bell peppers, cooking spray, fresh basil, salt, freshly ground black pepper, crostini, bread, garlic, goat cheese, salt

Taken from www.myrecipes.com/recipe/open-faced-smoked-bell-pepper-basil-sandwich-with-goat-cheese-sauce (may not work)