Method:
1 Preheat the oven to 200°C fan forced.
2 Place the baby capsicums on a baking paper-lined oven tray.
3 Combine the ricotta, chilli, ginger, garlic, parsley and egg yolk in a bowl, season with salt and pepper, spoon mixture into the mini capsicums, drizzle with olive oil and season with salt and pepper.  Bake for 10-12 minutes or until tender.
4 Heat a char-grill pan on medium-high heat, brush both sides of bread with oil and char-grill until toasted. Rub the toast with a garlic. Serve with capsicums.