3 large red bell peppers
3 large green bell peppers
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sherry vinegar
3 chubby garlic cloves, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh Italian (flat-leaf) parsley
Salt and freshly ground black pepper to taste
Wash peppers and place on foil-lined baking sheet. Place under broiler as close to the heat source as possible. As the peppers blister and blacken, turn them often. When peppers are uniformly charred, remove from oven and immediately transfer to large glass bowl. Cover with plastic wrap and allow the peppers to steam for at least 10 minutes, or until cool enough to handle. Peel the skin off the peppers and remove any seeds and membrane. Slice the peppers into 1/2-inch thick strips. Place in a glass bowl. Mix with remaining ingredients. Cover and chill. Bring to room temperature before serving. (The peppers can also be roasted on the grill over hot coals.) Makes about 2 cups.
Creamy Cheese Spread
4 ounces goat cheese, room temperature
8 ounces cream cheese, room temperature
4 ounces blue cheese, crumbled
A little half-and-half for thinning, if needed
Combine all cheeses in a food processor or with a handheld electric mixer until smooth and creamy. Add a little half-and-half to the mixture to thin if it is too thick. Chill, covered, for up to 3 weeks.
Bruschetta
2 tablespoons olive oil
2 to 3 garlic cloves, minced
1 long baguette
In a small bowl, mix 2 tablespoons olive oil with minced garlic. Slice the baguette diagonally into 1/2 inch thick slices. Use a pastry brush to coat one side of each slice with garlic olive oil. Toast both sides of prepared bread slices on the grill over hot coals, with the olive oil side down first. Transfer from grill to serving platter. This can be done earlier in the day you plan to serve the bruschetta.
To serve: Slather toasted baguette slices (bruschetta) with Creamy Cheese Spread. Top with Marinated Roasted Pepper Topping.