Set an oven rack 6 inches below your oven’s broiler. Preheat the broiler to high. Set the baguette slices on a baking sheet. Lightly brush them with olive oil. Broil the bread until lightly toasted. Set the crostini on a platter.
Combine the remaining ingredients, except garnish, in a bowl. Divide and mound the muffaletta mixture on the crostini. Garnish with small oregano sprigs, or small basil leaves, and serve.
Note: The baguette used for this recipe was about 3 inches wide. Roasted red peppers are sold in jars in the pickle aisle.