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Onion and Pepper Crostini

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  For peppers and onions:
    6 assorted red, yellow, and orange bell peppers (3 lb), cut
      into 1/4-inch-wide strips
    2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick
      slices
    1 teaspoon finely chopped garlic
    1/2 teaspoon salt
    2 tablespoons extra-virgin olive oil
    1 tablespoon red-wine vinegar

  For pesto:
    1 cup coarsely chopped fresh basil
    1/4 cup pine nuts, toasted
    1/4 cup finely grated parmesan (1 oz)
    2 teaspoons chopped garlic
    2 tablespoons water
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1/3 cup olive oil

  Make toasts: Preheat oven to 350F. Put baguette slices on 2 large
 baking sheets, then brush tops with oil and season with salt and
 pepper. Bake in batches in middle of oven until pale golden, about
 10 minutes. Cool on a rack.

  Cook peppers and onions: Cook bell peppers, onions, and garlic with
 salt in oil in a wide 4- to 6-quart heavy pot over moderately low
 heat, uncovered, stirring occasionally, until softened, 20 to 25
 minutes. Cover pot and continue to cook, stirring occasionally, until
 vegetables are very tender and just starting to brown, 20 to 25
 minutes more. Stir in vinegar and remove from heat.

  Make pesto while peppers cook: Pulse all pesto ingredients except
 oil in a food processor until finely chopped. With motor running, add
 oil in a slow stream and blend until combined well.

  Assemble crostini: Put about 1 tablespoon pepper mixture on each
 toast and top with about 1/4 teaspoon pesto.