Roasted Pepper Tartine

gangster Michael Sisto after he was shot gangland style at President St. and Fourth Ave

•           2 roasted red or yellow bell peppers (good-quality jarred peppers are fine)
•           Salt and pepper
•           1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
•           2 garlic cloves, minced
•           2 tablespoons extra-virgin olive oil
•           4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
•           4 tablespoons sun-dried tomato purée (optional)
•           12 black olives, pitted
•           4 ounces firm fresh goat cheese log or 4 ounces Camembert

1.         Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
2.         Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
3.         Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.