Roast the peppers whole in the oven (200Â°C/gas mark 5) for 30-40 minutes until they are soft and tinged with a bit of color.
While the peppers are cooking boil the broad beans for 4-5 minutes until tender. Unless they are very young and fresh it's a good idea to squeeze them out of their shells once cooked - you will be rewarded with a deliciously tender bean.
Once the peppers are cooked leave to cool a little then peel and deseed. Slice along the length into thin strips.
Mix the peppers and broad beans in a bowl with the balsamic, olive oil and garlic. Season to taste and leave to marinate at room temperature for an hour if possible - the flavor will improve.
Just before you are ready to eat, brush 8 slices of sourdough or ciabatta with olive oil and griddle or grill until toasted.
Top each slice with a generous spoonful of the bean and pepper mixture and crumble the ricotta on top.
Finish with a drizzle more extra virgin olive oil and eat immediately.