Grilled Red Peppers & Goat Cheese

Directions

1. Brush peppers with a little olive oil. Grill whole red bell peppers just to get a nice char on the outside, but the peppers are still firm. Remove from heat and place in a plastic bag and let sit for a few minutes, and peel off the outer flesh.
2. Meanwhile, mix goat cheese and cream cheese.
3. Make thin slices of baguette and place on a baking sheet covered with foil. Drizzle with a little olive oil and toast under broiler, or grill them. Once toasted, use a fresh peeled clove of garlic and gently rub it across the toasts.
4. Cut the top off the whole peppers and clean out the seeds. Divide the cheese mixture between the two peppers to use them like a bowl. Place in a shallow baking dish. Place under a preheated broiler for 1-2 minutes, just until cheese is soft and barely beginning to bubble. Remove from oven.
5. Sprinkle bread slices with the grated Parmesan and place it under the broiler for about 30 seconds to one minute.
6. Arrange a plate with the pepper in the middle and the sliced bread around and sprinkle plate and bread with diced tomatoes and green onion and spread on your warm cheese with a slice of the pepper.