Preheat the oven to 375°. Arrange the bread on a large baking sheet, brush with olive oil and bake for about 8 minutes, or until golden brown. Rub the hot toasts with the garlic.
In a small bowl, season the goat cheese with salt and pepper and mix until creamy. Spread a thin layer of the goat cheese over each toast.
Spread the grated Manchego in a shallow bowl. Dredge the peppers in the cheese to generously coat. In a large nonstick skillet, cook the peppers over moderate heat, turning once with a spatula, until richly browned and crusty, about 2 minutes per side. Using a spatula, scrape the peppers from the pan, transfer to the toasts and serve.
Make Ahead: The recipe can be prepared through Step 1 and stored overnight in an airtight container.
Wine Recommendation: A light, refreshing sparkling white wine will highlight the smoky peppers and blend with the tangy goat cheese here. Choose a good Spanish Cava, such as the Nonvintage Juvé y Camps Reserva de la Familia Extra Brut, or an inexpensive Italian Prosecco, such as the nonvintage bottling from Zardetto.