Baguette with Tomatoes, Cheese, Onions and Peppers

Preheat the oven to 250°C (approximately 475°F).

Rinse the bell peppers, cut in half, remove seeds and white ribs and place with skin side up on a parchment paper-lined baking sheet. Bake in preheated oven until the skin begins to become black and blistered.

Take out the halves, cover with a damp kitchen towel and let stand briefly. Then remove skins and cut the flesh into strips. Peel the garlic, cut into thin slices and mix with bell peppers, 100 ml (approximately 1/4 cup plus 2 tablespoons) oil, lemon zest and oregano. Season with salt and pepper and refrigerate bell peppers overnight.

The next day, rinse the tomatoes, cut into quarters, remove seeds and cut into small pieces. Drain the olives and chop coarsely. Crumble the feta. Mix with the tomatoes and olives.

Peel the onion, cut into thin strips and cook until golden brown in a hot pan with melted butter. Drizzle with honey, cook until caramelized and deglaze with the vinegar. Simmer briefly and season with salt and pepper to taste. Remove from heat and let cool.

Cut the cream cheese into small pieces. Season the goat cheese with the lemon juice, salt and pepper.

Toast the baguette slices in the oven, remove and sprinkle 1/3 of the slices with the feta cheese and tomatoes. Season with salt and pepper, drizzle with olive oil and sprinkle with oregano.

Top 1/3 of the baguette slices with cream cheese and bell peppers.