Bruschetta with Roasted Red Pepper Cream, Burrata, and Anchovies

• 2 red bell peppers
• 2 heads of garlic
• Olive oil to taste
• Oregano to taste
• 1/2 teaspoon paprika
• 1/4 cup grated Parmigiano Reggiano (30 g)
• 1/2 teaspoon soy sauce
• Salt to taste
• Thick slices of bread (about 3/4 inch or 2 cm thick, preferably from a loaf)
• Burrata cheese
• Anchovy fillets (about 4 per slice)
• Pine nuts (1 teaspoon per slice)
• Basil cream (optional, 1 teaspoon per slice)

Prepare the Roasted Red Pepper Cream:

1. Cut the red bell peppers in half and remove the seeds.
2. Place the peppers and garlic heads on a baking sheet. Drizzle with olive oil and sprinkle with oregano.
3. Roast in the oven at 350°F (180°C) for about 30 minutes, until the peppers are well-cooked.
4. Blend the roasted peppers with one roasted garlic head. Add paprika, Parmesan cheese, a drizzle of olive oil, salt, and soy sauce. Set the cream aside.

Prepare the Bread:

1. Cut the bread into slices about 3/4 inch (2 cm) thick.
2. Drizzle the slices with olive oil and sprinkle with oregano.
3. Toast the slices in the oven at 350°F (180°C) for about 7 minutes, until golden.

Assemble the Bruschetta:

1. Rub a bit of garlic on each slice of toasted bread.
2. Spread the roasted red pepper cream over each slice.
3. Add some burrata cheese, anchovy fillets, pine nuts, and, if desired, a teaspoon of basil cream.