4 Large Red Peppers
2 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
2 Cloves Garlic Minced
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Capers
11 Ounces Goat Cheese Room Temp.
8 to 10 Large Basil Leaves Sliced
3 Thin Slices Red Onion
1 Loaf Ciabatta Bread Halved Horizontally
Roast red peppers in a roasting pan @ 500 for 45 to 55 minutes. Turn twice during roasting. Cover with foil and set aside til cool enough to handle. Peel remove stem and seeds. Slice into strips aprox. 3/4 of an inch thick. Place in a bowl with any juices from roasting pan. Combine the olive oil, vinegar, garlic, salt, and pepper. Pour over peppers , add capers, cover and chill.
Spread half of bread with goat cheese. Add a layer of peppers and than a layer of basil. Spread onion rings over top. Sprinkle with salt and pepper. Top with other half of bread and cut into servings.