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● Bruschetta with Red Peppers and Goat Cheese
Bruschetta di Peperoni e Caprino

1 red pepper
1 yellow pepper
3 tablespoons extra-virgin olive oil
4 basil leaves, torn
salt and freshly ground black pepper
4 slices Tuscan or ciabatta bread, halved
1 garlic clove, peeled
1/4 pound young goat cheese

Preheat the broiler. Arrange the peppers on an 11-by-17- inch baking sheet and broil until blistered and blackened all over, turning to cook evenly, about 20 minutes. Remove to a paper bag and let rest until lukewarm. Slip off the skins, seed and cut into long strips. Toss with the olive oil, basil, salt and pepper in a bowl and set aside Preheat a grill pan for 5 minutes over medium-high heat. Grill the bread in a single layer until golden on the outside but still soft inside, about 2 minutes per side, turning once. Remove the bread to a platter and rub it with the garlic. Spread the goat cheese on the bread, top with the roasted peppers and enjoy. ● Serves 4

Wine Suggestion: Juicy medium-bodied red

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