Preheat the oven to 375 degrees F (190 degrees C).
Place the Yellow Bell Pepper (1) and Red Bell Pepper (1) in the oven and roast for 25 minutes or until skin is blackened and flesh is soft.
Add Golden Raisins (1/4 cup) to a medium bowl. When peppers are cooked, place the whole peppers in the bowl with the raisins.
Cover with plastic wrap. Let cool to room temperature.
Heat the grill to a medium high heat, about 400 degrees F.
Slice the Baguette (1) into 1/2-inch thick rounds.
Brush the bread with Olive Oil (1/4 cup).
Grill the bread on both sides until browned and crispy (preferably with a little char and grill marks). Transfer bread to a baking sheet and set aside.
Peel and seed the peppers. Slice the peppers very thinly and return to the bowl with the raisins.
Add the Capers (1 tablespoon), Honey (1/2 teaspoon), Balsamic Vinegar (1 teaspoon) and Olive Oil (1 tablespoon). Toss to combine. Taste for seasoning and add a dash of Salt and Pepper (to taste), if desired.
Spread each bruschetta with some Boursin Cheese (1 package).
Top with a spoonful of bell pepper mixture. Drizzle bruschetta with any leftover dressing.
Garnish with Fresh Parsley (to taste) and serve with cocktails!