Roasted Pepper Toast

1. Preheat oven to 425F.
2. Cut an “X” slit in the top of each chestnut. Place chestnuts and bell peppers on a sheet pan. Roast in oven for 20 minutes, or until peppers are charred in spots and chestnut skins have pulled back from the slit marks slightly. Allow peppers and chestnuts to cool enough to handle.
3. Remove skin off of peppers, then cut into thin slices.
4. Remove skins from chestnuts, then place in blender along with yogurt, oil, juice of lemon, garlic and cumin. Blend until smooth in consistency.
5. Meanwhile, drizzle olive oil over piece of sourdough bread. Cook in skillet until both sides are golden brown.
6. Spread chestnut hummus over toast. Top with arugula and roasted peppers. Garnish with fresh thyme. Enjoy!