The summer bruschetta

Ingredients for 4 people

For the bruschetta with goat cheese and peppers:
1 yellow bell pepper
1 red pepper
1 clove of garlic
1 tsp balsamic vinegar
2 fresh goats
Salt
Extra virgin olive oil
Coarsely chopped parsley

For the bruschetta with Zucchini and Parmesan cheese:
3 small Zucchini and keep
Half a clove of garlic
Juice of half lemon
Lemon zest
Salt and black pepper
Parmesan Reggiano
Good quality balsamic vinegar

   Heat the oven to 200 degrees and, once the temperature bake the peppers that you rolled up in tinfoil on the plate.
Passed at least 20 minutes, when you will find that the texture of the package failed, draw them out of the oven and let cool.Once cold skin, give them cut into very thin slices and put them in a bowl in which you will add the finely chopped garlic, balsamic vinegar, parsley, oil and salt.
If you can, leave a little seasoning that produced water during cooking, dar pi flavor to your bruschetta.Sugared or salted almonds bread that you prefer (if you want some advice, better than cooked or baked at legna!) and spread liberally the goats.
   Also laid on bruschetta and peppers sprinkled with parsley.To prepare the bruschetta with Zucchini will instead cut in small dice the zucchini, grated rind of half a lemon and put it in a bowl with Zucchini, add the juice, finely chopped garlic and let marinate adding extra virgin olive oil, salt and black pepper.Sugared or salted almonds and get the bread courgette sauce, add a layer of Parmesan cheese and a few drops of balsamic vinegar of good quality.