8 slices of bread
3 tablespoons Lucero Arbequina Extra Virgin Olive Oil for brushing
2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons of Lucero Traditional Balsamic Vinegar
3 tablespoons Lucero Crushed Meyer Lemon Olive Oil
Coarse salt and ground pepper
1 ounce Parmesan cheese, grated
Heat grill to medium-high. Brush bread with olive oil and place on grill Toast until golden brown on both sides. Add peppers skin side up, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
Cut peppers into this strips. In a medium bowl, combine peppers, tomatoes, balsamic vinegar and olive oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.