Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices.
In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy.
Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices.
In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes.
To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.