Preheat your oven to 180° Celsius (360° Fahrenheit). Wash the sweet peppers, and put them in the oven until their skin starts to char. Roast the garlic with them, but take it out of the oven before burning.

Cut up your bread into little appetiser-sized slices. Brush the bread gently with olive oil, and toast the slices. You can use a pan or a grill for this.

Turn the peppers every few minutes until they have charred on each side. Once they have developed a good colour, take them out of the oven. Add them to a pot or heat-resistant bowl, and cover them. Let the peppers rest for at least 10 minutes before carefully removing the skin. The peels will come off super easily.

Discard the peel, stems and seeds.

Wash the basil, and cut up a handful of leaves. Mice or crush the garlic, and cut the sweet peppers. I opted for smaller pieces, but one large slice of roasted pepper can be fantastic as well. Mix with the basil, and add balsamic vinegar, olive oil, and salt and pepper to your liking.

Load each crostini with a generous amount of the sweet pepper mix. You can garnish each with some more basil if you like. A vegan cream cheese substitute makes a fantastic pairing as well!