SERVES: 6-10 as appetizer
• 4-6 bell peppers, any color but green
• olive oil for rubbing peppers
• sliced baguette as needed, brushed with olive oil before grilling
• approx. 1 cup sliced pitted Kalamata olives
• approx. 1 Tbs fresh chopped oregano
• pinch red pepper flakes (optional)
1. Rub the peppers with olive oil before charring them outside on the hot grill and, while you're keeping your eye on the peppers and turning them around once in a while, you can grill the bread for the bruschetta as well.
2. Brush the bread with olive oil before you grill it and, once both sides have nice grill marks, take it off of the grill and then you can close the lid between the times you're using the tongs to turn the peppers to help move those along.
3. They might take 15-20 minutes to char all around and then you'll want to place them into a large bowl and take them into the house.
4. The next step is to immediately seal the bowl with a layer of plastic wrap to help the peppers keep cooking and to help loosen up the skin. It'll take another 15 minutes or so.
5. At that point remove the plastic wrap and, as soon as the peppers are cool enough to handle, pull the seeds out of the centers and use your fingers to remove the charred outer membranes and then slice the roasted peppers into strips and toss into a bowl to combine.
6. Add a splash of extra virgin olive oil and a good handful of sliced pitted Kalamata olives. Add a little pinch of red pepper flakes and a generous Tbs chopped fresh oregano and toss to combine.
7. Spread a little room temperature goat cheese on top of each slice of grilled bread and top each one with some of the roasted peppers.
HINTS: Rub the peppers with olive oil and roast in a 400 degree oven until charred instead or, leave dry and use tongs to char the outsides of the peppers on top of a gas burner on the stove top. Proceed with the bowl and plastic wrap with both of these techniques as well.