1/4 c. olive oil
1 garlic clove, pressed
48 (1/4 inch thick) slices French or Italian bread baguettes
1 lb. Fontina or Provolone cheese, shredded
24 oz. roasted red peppers
48 fresh basil leaves, or dried basil, crumbled
1/2 c. pesto

Mix oil with garlic in bowl. Lightly brush 2 large baking sheets with some of oil mixture. Divide 1/2 of bread slices between prepared sheets. Press 1/2 of cheese over bread slices. Top with roasted peppers. Top with remaining cheese. Cover each with 2 basil leaves or sprinkle with dried basil or use pesto. Top with remaining bread slices. Brush bread top with remaining garlic/oil. (Can be prepared 8 hours ahead. Wrap tightly with plastic and refrigerate.)

Preheat oven to 425 degrees F. Bake uncovered until bottoms are golden brown, about 10 minutes. Remove any melted cheese from baking sheets. Turn sandwiches over using metal spatula. Return to oven and bake until second side is golden brown, about 5 minutes. Transfer to platter. Serve hot or at room temperature. Makes 24 appetizers.