1. 4 large bruschetta will need 2 sweet pepper (for beauty is better to take multi-colored). My peppers, get rid of all the excess, cut in half, place skin up on grill mode in the oven before charring the skins. Take out, put in a sealed container, allow to cool and then easily remove the skin.
I did with the skin without removing, is also good, but better off.
2. Peppers cut them into pieces approximately 2 by 2 cm.
Important. Generally always recommend pepper bake large pieces, and then cut it if needed according to the recipe. In the process of roasting peppers is greatly reduced in size, so after slicing it, you will not lose the size of the pieces. And even small pieces when baking burn quickly, but do not always have time to enjoy a delicious grilled as the pieces are larger.
3. On a baking sheet spread from peppers 4 medium or 6 small pieces of bread (I have unleavened wheat bran, even here, the baguette is well suited). A bit to mess them in pepper oil and bake until Golden brown.
4. While baked pepper bread and make pesto. Recipe pesto wrote here.
5. Collect bruschetta. On the bread spread the pesto, then goat cheese (soft curd of the desired grade approximately 100-150g), then spread the peppers, and very appropriate here balsamic but not mandatory.