This colorful, creamy open-face sandwich is a great winter snack.

Serves 2 to 4
1 roasted red bell pepper
1 roasted yellow bell pepper
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 slices multigrain bread
5½ tablespoons fresh soft chèvre (goat cheese)
2 teaspoons finely chopped fresh rosemary

Cut the peppers in half, remove the core and the ribs, and cut into thin strips. Place the pepper strips in a bowl, and cover with the olive oil and a light sprinkling of salt and pepper.

To make the sandwiches, preheat the broiler with a rack about 4 inches from the heat. Place the bread slices on a cookie sheet and broil for 1 minute. Remove and flip the bread over to the untoasted side. Spread 1 tablespoon of the cheese on each piece of bread. Sprinkle the rosemary over the slices. Season with the freshly ground pepper.

Place under the broiler for 3 minutes, or until the cheese just begins to bubble. Remove from the broiler, and place three strips of yellow or red peppers on top of the cheese. Sprinkle the remaining cheese over the peppers. Broil another 3 to 4 minutes, or until the cheese is bubbling. Serve hot.

Written by Kathy Gunst
Photography by Stacey Cramp