Roasted Pepper Tartine

1. 1

   Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide.

2. 2

   Put strips in a small mixing bowl and season well with salt and pepper.

3. 3

   Add marjoram, garlic and olive oil and stir to coat.

4. 4

   Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet).

5. 5

   Brush with sun-dried tomato puree, if using.

6. 6

   Divide peppers among the 4 toasts and spread out to cover.

7. 7

   Tuck the olives here and there.

8. 8

   Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast).

9. 9

   Broil for 2 to 3 minutes, not too close to the heat, until nicely browned.

10. 10

    Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven.

11. 11

    Serve hot.

No additional tips available.