Crostini With Cheese Torta & Marinated Bell Peppers

• 2 large roasted sweet peppers (red & yellow, see our Basic Roasted Red Peppers)
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 1 tablespoon capers
• 1 small garlic clove, finely minced
• salt and black pepper, freshly ground (to taste)
• 1 (8 ounce) package cream cheese, room temperature
• 1 (4 ounce) package feta cheese (flavored with basil and tomato or plain feta)
• 3 ounces goat cheese (preferably "fresh young")
• 2 tablespoons pine nuts, toasted
• fresh basil (for garnish)
• 1 loaf bread (for Plain Crostini, crusty baguette or chewy "peasant-style" bread)

1. Dice roasted bell peppers into squares.
2. Combine vinegar, oil, herbs, capers, and garlic.
3. Add salt and pepper.
4. Marinate 30 minutes.
5. In a small bowl, blend cream cheese, feta, and goat cheese until smooth.
6. Shape into a mound on a large serving plate; slightly flatten the top.
7. Pour peppers over cheese; garnish with pine nuts and basil.
8. Surround with crostini.
9. For Plain Crostini: Preheat oven to 300 degrees.
10. Cut bread into 1/2-inch slices; cut large slices in half.
11. Toast on a baking sheet for 20-25 minutes.
12. When golden brown, rub with garlic if desired.
13. Brush with extra virgin olive oil or melted butter.
14. Bread can also be pan-fried in oil or butter.

sweet peppers, balsamic vinegar, extra virgin olive oil, fresh parsley, fresh basil, capers, garlic, salt, cream cheese, feta cheese, goat cheese, pine nuts, fresh basil, bread

Taken from www.food.com/recipe/crostini-with-cheese-torta-marinated-bell-peppers-223184 (may not work)