Crostini with Roasted Peppers and Goat Cheese

1 loaf French baguette
2 red and 2 yellow bell peppers, or 1 15-oz. jar roasted peppers
3 cloves garlic, minced
1 tsp. dried oregano, crumbled
¼ cup red wine vinegar
¼ cup extra virgin olive oil
8 oz. goat cheese

Slice baguette on a diagonal into ½-inch slices. Toast in a 350 degree oven till lightly browned. Cool on wire racks and set aside.

Preheat broiler on high. Halve, core, and seed peppers; flatten with your hand. Broil 3 inches away from broiler flame on cookie sheet for 8 minutes, until skin is charred black. Remove from oven and place in a plastic bag for 15 minutes to steam; pull off skin.

Cut peppers into 2-inch x ¼-inch strips and place in a baking dish or other wide, flat dish. Sprinkle garlic, oregano, vinegar and olive oil evenly over peppers. Set aside to marinate for 2-3 hours.

Stir peppers to mix up the colors. Spread a thin layer of goat cheese on baguette slices. Top with peppers.