Preheat oven to 400 degrees F.

Cut a quarter inch slice off the top and bottom of both onions.

Using a small spoon, scoop out a hole in the middle of of the top of each onion.

Place three whole garlic cloves in the hole of each onion.

Sprinkle a small amount of the salt and pepper on top of the onions.

Drizzle olive oil over the top and wrap both onions tightly in foil.

Place the onions and the red bell pepper on a foil lined baking sheet into the middle rack of the oven.

After thirty minutes, remove the pepper from the oven and wrap tightly in foil until the onions are done.

After 1 hour, the onions and garlic should be very soft and a knife should easily go through the center of them. Remove the onions from oven and allow to cool.

When they are easy to handle, place them and all the juices from the foil in a bowl and mash them with a potato masher or a fork until they are a paste like consistency.

Unwrap the pepper and peel the skin off and discard. Pull out the stem and seeds and discard them. Finely dice the cleaned pepper.

Place the bread slices on a baking sheet in the oven on the top rack and broil on low for two minutes.

Spread the onion and garlic mixture over the tops of the bread slices.

Sprinkle a generous portion of the fresh herbs over each piece of bread.

Add a spoon full of the diced red pepper to each one and top with a sprinkle of Parmesan.

Place the pan with the Crostino in the oven one last time under the broiler on low for two minutes.

Serve immediately.