Grilled Goat Cheese Crostini with Marinated Roasted Peppers

Ingredients

3 medium bell peppers (1 red, 1 orange, and 1 yellow)
3 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
1-1/2 tsp. fresh thyme
1/4 tsp. kosher salt
Freshly ground black pepper
1 recipe Grilled Garlic Bread
One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese, at room temperature

Directions

Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.

Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.

Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.