ROASTED PEPPERS

Roasted Peppers image

Provided by Sherry Blizzard

Time 20m

Number Of Ingredients 7

1 red, yellow and orange bell peppers
2 clove garlic, slice them into super thin sticks (more if you really love garlic)
1/2 c olive oil (extra virgin), not the cheap stuff
1 Tbsp capers, drain and rinse well
pinch salt and pepper to taste
goat cheese, optional
1 baguette

Steps:

1. Cut the tops off peppers, cut in half remove seeds and the white pith. Lay them skin up on a baking sheet.
2. Set the oven to broil. Broil until the skins are blackened (about 18 minutes). I turn the pan about half-way through broiling time. Take out and cover well with foil (let them "steam") until cool enough to handle. I let it rest for a few hours.
3. In a bowl, whisk together the oil, capers, salt/pepper and garlic. Remove the skins from the peppers and slice into 1/2" wide strips. Do NOT rinse them. Add to the oil and gently incorporate. Adjust seasonings to your taste.
4. Slice baguette into 1" to 1 1/2" wide slices on the diagonal. Heat a cast iron skillet or griddle on high and smear butter on one side of the bread. Put bread, butter side up, in the skillet. Let heat about 2-3 minutes. Flip over and push with your fingers to melt the butter and crisp up.
5. Serve as is on the bread, or add some goat cheese to the top and then apply the peppers.