Bruschetta with Red Peppers and Goat's Cheese

(Bruschetta con peperoni Arrosto e Formaggio di Capri)

quantity	ingredient
2	sweet red peppers
1	sweet yellow pepper
4 tablespoons	olive oil (prefer extra virgin)
	basil leaves, fresh, torn roughly
4 to 6 pieces	country bread, sliced, toasted
2 cloves	garlic
to taste	black pepper (fresh ground)
3 1/2oz	goat's cheese, roughly chopped
2 tablespoons	olive oil (prefer extra virgin) for dripping over top

Grill or bake peppers until they begin to collapse and the skin begins to blacken.
Wrap peppers in foil to trap heat and moisture. Set aside for about 10 minutes until the skins begin to loosen.
Peel the pepper, cut them open, and remove the stem and seeds.
Tear the peppers into strips. Mix with olive oil, black pepper, and basil.
Rub the hot toasted bread with garlic cloves and sprinkle with olive oil.
Lay the peppers and mixture on top, and crumble goats cheese over the top.
Sprinkle olive oil over top and serve.