Crostini topped with Roasted Red-Pepper Salsa

1 French baguette, cut into 24 1/4-inch-thick slice
1 1/2 tsp fines herbes (I have no idea what this is and haven't used it)
3/4 tsp kosher salt
1/4 tsp plus 1 pinch pepper
4 Tbsp olive oil (I just use EVOO)
1 cup finely chopped onions
1 7-oz jar roasted red peppers, strained and coarsely chopped
2 Tbsp chopped fresh basil
1 Tbsp capers, strained
1 Tbsp chopped fresh parsley
2 tsp each extra-virgin olive oil and balsamic vinegar
1/2 tsp minced garlic

Preheat the oven to 350 degrees. Arrange the bread on a baking sheet. Mix the fines herbes, 1/4 tsp of the salt, 1/4 tsp of the pepper, and 3 Tbsp of the regular olive oil in a small bowl and mix well. Brush the herb mixture over the bread. Bake until crisp and golden, 10 to 12 minutes. Heat the remaining 1 Tbsp regular olive oil in a medium nonstick skillet over medium heat. Add the onions and cook until tender, about 5 minutes; let cool. Mix the onions, red peppers, basil, capers, parsley, extra-virgin olive oil, vinegar, garlic, and the remaining 1/2 tsp salt and pinch pepper. Refrigerate until chilled. Place 1 heaping tsp of the red-pepper mixture on each crostini.