Basil Bruschetta With Goat Cheese

Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)

Heat the grill or broiler. Cut the sides off the pepper in 4 slabs. Place them skin-side down on the grill or skin-side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of olive oil and the vinegar. (This can be made a day ahead and refrigerated. Before using, bring to room temperature.) Toss with the remaining 2 tablespoons of basil.

For the Basic Bruschetta: Heat a charcoal or gas grill or stove-top grill pan over medium-high heat. Grill one side of the bread until light grill marks appear, 2 to 4 minutes. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 teaspoon of oil. Lightly season with salt and pepper.

Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.

This recipe yields 4 servings.

Each serving: 272 calories ; 503 mg sodium; 28 mg cholesterol; 18 grams fat; 8 grams saturated fat; 18 grams carbohydrates; 11 grams protein; 1.62 grams fiber.