Кростіні з перцем-гриль і сиром

You can top the baguette slices with slices of fresh Mozzarella instead of goat cheese for a milder flavor.

24 thin slices baguette (1/4-inch-thick)

6 tablespoons extra-virgin olive oil

2 red peppers, halved, seeded, stems and membranes removed

2 yellow peppers, halved, seeded, stems and membranes removed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, thinly sliced

12 basil leaves, torn

1 pound fresh goat cheese, at room temperature

Preheat the oven to 450 °.

Arrange the baguette slices in a single layer on an 11- x 17-inch baking sheet and brush with 2 tablespoons of the olive oil. Toast in the preheated oven until golden on top, about 5 minutes.

Raise the oven temperature to broil.

Line the same baking sheet with aluminum foil- place the peppers on it, cut side down, and broil in the preheated oven until they are blistered and black, about 15 minutes. Remove from the oven- wrap in the aluminum foil that lined the baking sheet and set aside for 15 to 30 minutes- the steam in the foil packet will loosen the skin of the peppers, making them easier to peel. Unwrap the peppers, then peel and remove the seeds- cut into strips and toss with the remaining 1/4 cup of olive oil, the salt, pepper, garlic, and basil in a medium bowl (this can be done up to 4 days ahead and refrigerated).

Spread the goat cheese on the crostini- place on a platter, top with the roasted peppers (discarding the garlic cloves first), and serve. Makes 24