Crostini with sausage and sweet peppers

Ingredients:

• 4 tbsp. Prosecco
• 3 cloves garlic, crushed, + 2 cloves, chopped
• 1 bay leaf
• 2 large raw sweet Italian sausages
• Olive oil
• Baguette, cut diagonally into 0.5 cm thick slices.
• 2 red bell peppers
• 2 yellow bell peppers
• 1 onion, sliced ​​into thin half rings
• 2 tbsp chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme

Preparation:

1. Preheat oven to 190°C.
2. Pour the Prosecco into a deep saucepan and bring to a boil over medium heat. Add the crushed garlic, bay leaf, and sausages. Cook until the sausages are tender, about 15 minutes.
3. Remove the sausages from the saucepan (reserve the liquid) and let them rest for a few minutes. Bring the liquid back to a boil and simmer until it has evaporated and thickened slightly, turning into a sauce. Slice the sausages diagonally into thin slices.
4. In a small bowl, combine chopped garlic with a few tablespoons of olive oil and season with salt and pepper to taste. Brush each baguette slice with the garlic oil and bake until golden and crisp.
5. Roast the peppers in the oven or grill them over a gas stovetop until they're almost completely blackened. Transfer to a bowl, cover, and let cool. Peel and cut into strips.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the pepper, basil, oregano, and thyme and cook for 5 minutes.
7. Place a slice of sausage on each slice of bread, spread with Prosecco sauce and top with peppers and onions.