- 2 small red bell peppers
- 8 4x2x1/2-inch slices country-style bread
- 10 teaspoons olivada
- 4 ounces soft fresh goat cheese (such as Montrachet), crumbled
- Chopped fresh parsley
- An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foods stores. If unavailable, use pureed pitted brine-cured black olives
- Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
- Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.