Slice the baguette into pieces about a centimeter thick, generously drizzle with olive oil and season with freshly ground pepper, place on a rack and bake until crispy and golden, for 8-10 min in an oven at 190°.
Cut the unpeeled shallots in half, place them in a baking dish, season with pepper and salt, sprinkle with fine thyme sprigs, drizzle with olive oil, cover the dish with aluminum foil, place it in the oven for 2 hours at 180°, remove the foil and bake a little longer until nicely colored.
Spread 1/3 of the baked warm slices of baguette generously with the plant-based spread Garlic and Fine Herbs, scoop the shallot out of the skin and place it on the spread toast. Finish with thyme sprigs and oil from the baking dish, sprinkle with some fleur de sel.
Place the bell peppers on a baking sheet lined with aluminum foil and roast for about 20 min at 230° in the oven until the skin is brown-black, fold the aluminum foil over the peppers so they can sweat and the skin comes off easily, let cool.
Peel the skin off the bell peppers and remove the crown and seeds.
Slice into fine strips, season with pepper and salt, drizzle with olive oil and chopped basil.
Spread the warm baguette with plant-based spread natural, place a heap of roasted bell pepper on top and finish with some basil leaves.
Remove the grapes from the bunch and place them in a baking dish, season with pepper and salt and drizzle with olive oil.
Roast for 10 min or more depending on the thickness of the grapes in an oven at 200°.
Slice the Coeur Fleuri and place on the warm roasted slices of baguette, top with the grapes.
Serve immediately.
