Directions

1. Heat oven to 475 F.
2. Place the peppers, cut side down, on a rimmed baking sheet lined with parchment paper.  Place in preheated oven and bake for 40 minutes or until soft and slightly charred. Remove from oven.
3. Once cool enough to handle, peel the skin off the roasted peppers and discard the skin. Cut the peppers into bite-size pieces.
4. In a medium bowl, combine peppers, tomatoes, 1 teaspoon kosher salt, 1/4 teaspoon pepper, oregano and 1 tablespoon of garlic oil. Set aside.
5. Combine ricotta, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper and lemon zest in a food processor. Process until smooth, approximately 30 seconds.
6. Turn oven to broil, on the high setting if you have that option. 
7. Brush both sides of the bread slices with remaining garlic oil.
8. Place bread slices on a rimmed baking sheet and place on the top rack of the oven. Broil until the bread is browned on the top side, approximately one minute. Flip and broil the other side for 30 seconds. 
9. To assemble toasts, spread about 2 tablespoons ricotta mixture on each bread slice. Divide the tomato and pepper mixture evenly among the slices of toast and sprinkle with flaky sea salt. Top each slice of toast with basil and chives. Serve immediately.