Preheat the oven to 400 F. Quarter the peppers, remove the ribs and seeds and set aside.
Quarter each ciabatta roll into 4 rectangular pieces. Using 2 tablespoons of olive oil, brush the cut side of each piece of bread and the inside and outside of each red pepper slice.
Place ciabatta and red pepper on a baking sheet lined with aluminum foil and bake until the bread is golden and the peppers have softened and are charred on the tips, about 10 minutes. Chop the peppers and set aside.
In a small bowl combine the neufchâtel cheese, remaining 2 tablespoons olive oil, cilantro, spring onion, black pepper, salt and lime zest. Stir until well mixed and creamy.
Spread 1 tablespoon of neufchâtel mixture on each slice of ciabatta. Top with roasted red peppers and garnish with chopped cilantro.