Roasted Pepper, Parmesan, and Olive Crostini

1 baguette, cut into 24 1/4 in. slices
2 Tbsp. olive oil
1 yellow bell pepper, halved & seeded
1 red bell pepper , halved & seeded
1/2 C. grated Parmesan
1 C. pitted green olives
2 Tbsp. fresh parsley

Preheat oven to 375 degrees. Brush both sides of bread with oil & arrange on large baking sheet. Bake until lightly browned and crisp, about 15min., turning over halfway through. Let cool completely.
Preheat broiler to high; line a baking sheet with foil. Place peppers, skin side up, on a baking sheet and broil until blackened, 10-12 min. Transfer to a paper bag, seal bag and allow peppers to steam for 10 min. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.
Mix peppers, Parmesan, olives and parsley in a bowl. Spread each crostini with 1 Tbsp. of pepper mixture. Serve at room temperature.