Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 ounce diagonally bread french cut 1/
• 0.3 cup basil fresh thinly sliced
• 1 large garlic clove 
• 2 ounces goat cheese 
• 2.5 tablespoons half-and-half 
• 2 cups hickory wood chips 
• 4 medium bell peppers red
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk
• grill
• aluminum foil
• ziploc bags
• microwave

Directions

1. Prepare grill.
2. To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times.
3. Add foil packet to grill rack; grill 10 minutes.
4. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally.
5. Place in a zip-top plastic bag; seal.
6. Let stand 15 minutes. Peel and cut into strips.
7. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.
8. To prepare crostini, coat both sides of bread with cooking spray.
9. Place on grill rack; grill 30 seconds on each side until lightly browned.
10. Remove from grill; rub each bread slice with garlic clove.
11. To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.
12. Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.