1. Finely dice the bell peppers and onion.
2. Sauté the bell peppers and onion in olive oil until softened.
3. Mash the bryndza with sheep milk yogurt, salt, and pepper.
4. Mix in the sautéed bell peppers and onion.
5. Add a pinch of saffron and lemon juice.
6. Toast the baguette slices and spread with butter.
7. Top the toasted baguette slices with the bryndza mixture.
8. Serve garnished with parsley and a sprinkle of saffron.
