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Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

['3 Tbsp finely chopped shallot', '2 garlic cloves, finely chopped', '4 Tbsp extra virgin olive oil, divided', '1 1/2 pints grape or cherry tomatoes, halved', '1/3 cup chopped piquillo peppers', '8 (1/4-inch thick) rounds soft mild goat cheese', 'Accompaniment: toasted baguette slices or crackers']

Preheat broiler.
Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.

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