Roasted Sweet Pepper and Lemon-Herb Goat Cheese Crostini

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Source (roasted sweet peppers): "The Art of Simple Food" by Alice Waters

Preheat oven to 450.
Wash and dry:
3 whole medium fleshy bell peppers

Arrange on a rimmed baking sheet with at least a 1/2 inch of space between each pepper for even browning. Roast in the oven, checking every 5 minutes. Turn them as they begin to brown. Keep turning until the skin is blistered and black and the peppers are soft but not completely falling apart, about 35 minutes (note: it only took about 25 for me). If the skin is done but the pepper is still firm, place the pepper in a covered container to steam. Allow to cool.

Cut the peppers in half and scrape out the ribs and seeds. Peel off the skin. Tear or cut the flesh into 1/2 inch strips.

Marinate with:
* 1 small garlic clove, pounded to a puree
* 1 tablespoon olive oil
* 1 teaspoon vinegar
* 1 teaspoon chopped fresh marjoram
* fresh ground black pepper
* salt to taste

Note: I let the peppers marinate overnight.

Source (lemon-herb goat cheese): Bon Appetit

* 5 oz soft goat cheese, room temperature
* 1 1/2 teaspoons oregano
* 1 1/2 teaspoons thyme
* 1 teaspoon grated lemon peel

Mix cheese, oregano, thyme, and lemon peel in medium bowl.

Roasted Sweet Peppers w/ Goat Cheese Crostinis
Cut 1/2 inch slices of french baguette, then toast.
Spread goat cheese spread on toasted baguette.
Finish with roasted peppers on top.

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