Chorizo sausage is a popular ingredient in both Spanish and Mexican cooking. Use a Spanish wine such as Rioja for these open-faced sandwiches.
Heat oil in a large nonstick skillet over medium heat. Add chorizo and cook until browned, about 5 minutes, stirring occasionally. Add garlic and cook for another minute until golden. Raise heat to high and add red wine. Cook until wine is reduced to a glaze.
Slice the roasted peppers into 1-inch-wide strips and add to skillet. Stir in parsley and salt and pepper and stir to combine and heat through.
Spoon over toasted bread. Drizzle with additional olive oil, if desired.