Basil Bruschetta With Goat Cheese

Directions

1. Combine the cheese, 2 Tbsp. of basil, onion and 1 tsp. of extra virgin olive oil. Add in salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)
2. Heat the grill or possibly broiler. Cut the sides off the pepper in 4 slabs. Place them skin-side down on the grill or possibly skin-side up beneath the broiler till blackened, about 5 min. Wrap in foil. When just cold sufficient to handle, remove the skins. Cut into 1-inch strips and toss with the remaining tsp. of extra virgin olive oil and the vinegar. (This can be made a day ahead and refrigerated. Before using, bring to room temperature.) Toss with the remaining 2 Tbsp. of basil.
3. For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat. Grill one side of the bread till light grill marks appear, 2 to 4 min. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 tsp. of oil. Lightly season with salt and pepper.
4. Spread the goat cheese mix on the hot bruschetta, dividing proportionately. Top with the red peppers.
5. This recipe yields 4 servings.