Grilled Fontina And Vegetable Antipasti

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8 1/2-inch-thick slices of peasant bread

2 tablespoons of extra-virgin olive oil

12 ounces imported Fontina, thinly sliced

1/2 cup roasted red peppers (4 ounces), finely chopped

1/2 cup marinated artichokes (4 ounces), drained and finely chopped

2 pickled jalapeƱos, seeded and thinly sliced

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