Roasted Pepper, Feta, and Basil Bruschetta

Heat grill to high; lightly oil grates. Place peppers on grill skin side down; cover. Cook, moving peppers on grill as they char (keep skin side down), until skin is charred all over and peppers are crisp-tender, about 15 minutes.

Immediately transfer peppers to a medium bowl and cover bowl with a towel or a plate; let stand 5 minutes.

Meanwhile, use 1 tablespoon of oil (divide evenly) to brush one side of each slice of bread. Place oil side down on grill and cook until toasted, about 1 minute.

Remove peppers from bowl and, using a paring knife, scrape off charred skin. Cut lengthwise into 1/2 inch strips. In a medium bowl, toss pepper strips with remaining tablespoon oil, vinegar, feta, and basil; season with salt and pepper. Spoon mixture evenly onto the grilled side of each slice of bread.