Roast peppers over a gas flame or charcoal fire, or under a broiler, until blackened on all sides. Transfer to a plastic bag and close the bag so peppers steam as they cool. When cool enough to handle, peel the peppers, halve them and remove seeds and ribs. Cut peppers lengthwise into strips ½ to ¾ inch wide.

Heat 2 tablespoons olive oil in a skillet over moderate heat. Add garlic and saute until lightly colored, about 2 minutes. Add peppers, season with salt and pepper and saute just until peppers are coated with oil and are hot throughout.

Remove from heat and cool in pan. For best flavor, saute peppers 1 hour ahead so they can absorb the oil and exude their own juices.

Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or—the best choice—over a charcoal fire. Remove from heat and drizzle one side of each slice with 1 teaspoon oil.

Season ricotta with salt and pepper, then spread an even layer of cheese on each of the 6 toasts.

Stir the basil into the peppers, then divide the peppers and their juices among the 6 toasts.

Serve hot.