Put 4 pointed sweet bell peppers in an oven dish (skin on, no oil or anything) and put them in the oven four an hour.
After an hour part of the skins will have turned black.
Take the peppers out of the oven and peel the skin off. Use some running water to rinse the seeds off as well.
Leave the oven on and increase the heat to 200℃.
Pate
Keep a few small strips of the peppers apart.
Put the rest of it in the hand blender along with the sundried tomato wedges, the macadamia nuts, the sage leaves, the smoked paprika powder (start with just a pinch and see if you want to add more), the mayonnaise, some olive oil and some salt & pepper. Grind to make the pate.
Crostini
Slice the ciabatta in some very thin (2mm) slices. If you use a ciabatta that's a day old, it will be much easier to slice very thin slices, this will be quite hard with a fresh one.
Sprinkle some olive oil on the slices and put them in the oven four about 5 minutes until golden.
Serving
Put some pepper pate on the crostini and garnish with the bell pepper slices you kept apart as well as with some rucola leaves or other herbs.