Instructions: Heat the oven to 350 degrees.

Thinly slice the baguette into 1/2-inch slices and lightly rub each slice with the cut side of the garlic. Brush or spray the slices with olive oil, dust them with salt to taste, and toast them until they are golden and crisp, about 10 to 12 minutes.

Meanwhile, char the peppers under a broiler or on a charcoal grill, turning them frequently until they are blistered and blackened all over, about 15 minutes for large peppers. Put the peppers in a paper bag for a few minutes to steam, then slip off their skins, core and seed them, and cut them in 1/4-inch strips.

Toss the pepper strips with 1 or 2 tablespoons of olive oil, a little salt and pepper and the chopped oregano or tarragon.

Shortly before serving, spread some goat cheese on each toasted baguette slice, then mound a few of the charred red pepper strips on top. Serve the crostini with a chilled aperitif wine and a bowl of cured black olives.

This recipe yields 6 to 8 servings.

NOTES : Anna Thomas is the author of "The Vegetarian Epicure" and "The New Vegetarian Epicure" as well as the movies "El Norte" and "Mi Familia"

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