- 1 large red bell pepper
- 4 ounces soft fresh goat cheese (such as Montrachet), room temperature (about 1 cup)
- 4 3/4-inch-thick slices country bread, halved, toasted or grilled
- 16 fresh basil leaves
- Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
- Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.