1. Prepare the Crust:

1. Preheat oven to 400°F (200°C). Place whole bell peppers on a baking sheet and roast for 25-30 minutes until skins are charred and blistered.
2. Remove peppers from oven, transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into flat strips.
3. In a medium bowl, mix softened goat cheese, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper until smooth.
4. Lightly grease a small loaf pan with cooking spray. Layer half the pepper strips evenly on the bottom, spread half the goat cheese mixture over them, then repeat with remaining peppers and cheese.
5. Cover the terrine with plastic wrap and press down gently. Refrigerate for at least 4 hours or overnight to set.
6. To serve, invert the terrine onto a plate, slice into thick pieces, and garnish with extra basil if desired.