PEPPERS AND FONTINA BRUSCHETTA

2 red bell peppers*
2 tablespoons olive oil, extra-virgin preferred, divided use
1 garlic clove, finely minced or mashed
1/2 teaspoon dried oregano, crumbled (or 1 1/2 teaspoons minced fresh)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
4 to 6 (1/2-inch-thick) large slices rustic (country-style) bread
1 cup (4 ounces) grated Italian fontina cheese**

Preheat barbecue grill to high and brush with oil.

Grill bell peppers, turning several times with tongs, for about 15 minutes or until charred on all sides. Place peppers in paper bag, folding over top to enclose them (or enclose in aluminum foil), 5 minutes. Open and allow to cool enough to peel. Peel, core and seed; dice.

Place peppers in medium bowl with 1 tablespoon oil, garlic, oregano, salt and red pepper flakes; gently toss. Set aside.

Brush bread with remaining 1 tablespoon olive oil. Grill on 1 side about 1 minute or until golden. Remove and place pepper mixture on grilled side of bread, dividing it evenly.

Sprinkle cheese over pepper mixture. Place bread on grill about 2 minutes or until cheese melts and underside of bread is golden. Serve hot.

*To save time, substitute store-bought grilled red bell peppers packed in olive oil. Drain them well before using.

**If you can't find Italian fontina cheese, substitute grated mozzarella or crumbled goat cheese.

Makes 4-6 servings
Adapted from source: Italian Grilling by Jean Galton