Recipe corner: Goats' cheese and red pepper bruschetta

This is my brother's thing. I need to make that very clear. He invented, developed and patented this particular bruschetta topping and I, his sister, am merely following in his footsteps. Thank you, D2.

Seriously, doesn't everyone love bruschetta - aka nice things on toast? I assume that they're an Italian thing, although I always use French bread to make them. Why is that? Also, what is the difference between a bruschetta and a crostini? Answers on a postcard.

If you are short on time, or lacking enthusiasm for being in the kitchen when the sun is shining, then use the ready roast peppers that come in jars. No one will tell.

Ingredients

1small baguette (you could make your own using my recipe here) cut into 12 slices

Tsp olive oil

1 large red pepper

75g soft goats' cheese

Tsp runny honey 

1/2 tsp dried oregano

Salt and black pepper

Makes 12 bruschetta

Preheat the grill.

Cut the pepper in half lengthwise and remove the seeds and pithy bits. Place skin side up on a baking sheet and then put under the hot grill. Cook until the skin is black and blistered all over: 5-10 mins depending on the strength of your grill.

Transfer the peppers to a bowl and cover with cling film. Allow them to cool for 10 minutes or so after which time it should be a relatively easy job to slip off the blackened skins.

Place the goats' cheese in a bowl and give it a brisk stir to loosen.

Roughly mincethe slippery pepper flesh and add to the cheese along with the honey, oregano and seasoning to taste - personally, I think this calls for a lot of black pepper. This topping can be prepared well in advance.

To assemble the bruschetta - brush the slices of baguette with oil and toast under a hot grill for a couple of minutes on each side until golden. Top with the red pepper and cheese mixture and return briefly to the grill to blister the top.

Serve with a long, cool drink.