Cut the baguette into slices of a thick centimeter, sprinkle richly with olive oil and season with pepper from the mill, place on a rack and bake crispy and golden, for 8-10 minutes in an oven at 190 °.
Cut the unpeeled shallots in half, place them in an oven dish, season with salt and pepper, sprinkle fine sprigs of thyme sprinkle with olive oil, pack the dish with silver paper, put them in the oven for 2 hours at 180 °, remove foil and bake a little further until nicely colored.
Coat 1/3 of the fried lukewarm slices of baguette with the vegetable spread garlic and fine herbs, spoon the shallot out of the skin and place on the smeared toast. Finish with sprigs of thyme and oil from oven dish, sprinkle with some fleur de sel.
Place the peppers on a baking sheet with aluminum foil and insert 20 minutes at 230 ° in the oven until the skin is brown-black, fold the aluminum foil over the peppers so that they can sweat out and the skin easily comes loose.
Pull the skin of the peppers and remove crown and seeds.
Cut into fine strips, season with salt and pepper, sprinkle with olive oil and finely chopped basil.
Spread the lukewarm baguette with vegetable spread nature, put a pile of roasted bell pepper on it and finish with some basil leaves.
Pull the grapes of the bunch and place them in a baking dish, season with salt and pepper and sprinkle olive oil over it.
Roast 10 or less depending on the thickness of the grapes in an oven at 200 °.
Cut the Coeur Fleuri into slices and place on the lukewarm roasted slices of baguette, spreads with the grapes.
Serve immediately.
