Ingredients:
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with foil. Grease each pepper with an olive oil. Roast for 20 minutes. Using tongs, give the peppers a half turn, then place back in the oven for 20 minutes. The fully roasted peppers should be tender with a burned, wrinkled skin. If your peppers look like this you can remove them from the oven, if not, then bake for few more minutes. When they're done, remove baking sheet from oven. Set aside to cool. When the peppers are cool enough to handle, remove their skins and slice them open. Remove the seeds and membranes. Cut into a long stripes. Put them into a medium bowl; add 1/4-1/3 cup of olive oil and 2 teaspoons of wine vinegar. Add cappers and minced garlic, season with salt and pepper to taste. Let stand and marinade for 1-2 hours. Slice the baguette on a diagonal about 1/2 inch thick slices. You can toast the pieces of bread in the oven, until crunchy, or brown them with an olive oil in a skillet. Spread cream cheese over the each slice of bread. Top with bell peppers and sprinkle with finely chopped cilantro.