Wash the peppers and cook them in the oven for about 20 minutes at 180 °C. Once removed from the oven, cover them with a damp cloth and leave to cool: in this way they will be easier to “peel”. Cut the peppers in half and remove all the seeds from inside. Now carefully remove the skins and cut the peppers into strips roughly 1 cm wide. Finely chop the garlic, parsley and capers, then add the breadcrumbs, 3-4 spoonfuls of extra virgin olive oil and the balsamic vinegar, mixing everything together well. Delicately dress the strips of pepper with this sauce. Toast 4 slices of homemade bread (about 1 cm thick) and then arrange the peppers on top of them. Finish off each slice with a “drizzle” of oil (3-4 tablespoons in all) and serve.