Peel and mince garlic and stir 6 cloves into the olive oil

Let rest at room temperature for at least 15 minutes and up to 2 hours

Cut roasted pepper into 12 batonnet strips (see page 22)

Toss with remaining clove minced garlic, salt and olive oil

Cut olives into slivers and mince the chives

Heat grill, indoors or out

Slice bread diagonally into 12 slices, each about 1-inch thick

Brush both sides with the garlic oil and grill each side, about 2 minutes or until golden brown

Transfer bread to a platter

Combine Gorgonzola and cream cheese and spread on the grilled bread

Arrange red peppers and olives on top and sprinkle with chives.