Place the bell peppers whole onto a baking sheet and put in the pre heated oven for 20 - 30 minutes until the skin has started to blacken and the peppers are soft (but not mush!)
Take the peppers out of the oven and let them cool so you can handle them.
In a large bowl, mix together the marinade ingredients and set to one side.
Once the peppers are cool, remove the stalks, seeds and any juices - be careful as the juice inside can be super hot! And peel off the skin.
Cut the bell pepper into thin slices, and cut any long pieces in half.
Add the bell pepper strips to the marinade and mix well. Cover and put in the fridge for at least 30 mins - up to 6 hours
Slice the bread diagonally into thin slices - around 1cm thickness. Put on a baking tray and drizzle with olive oil, and sprinkle with salt and pepper. Put in the heated oven (180ºc / 355ºf) for 5 minutes until they have toasted.
When ready to assemble, spread about a tablespoon of goats cheese on each toast, and top with 4 to 5 marinated pepper strips.
Sprinkle over a little black pepper and garnish with torn basil leaves.