Preparation:

Preheat oven to 400°F. With a cheese shaver or a vegetable peeler, shave the Grana Padano into shards to make about 1-1/2 cups. On a baking sheet, toast the bread until crisp but not browned, about 10 minutes. Cut one garlic clove in half and rub the toast with cut sides of the garlic. Scatter 1/2 cup of the Grana Padano shards evenly over the toast; set aside. With a sharp knife, cut portabella mushrooms in thin slices.

Dice bell pepper in 1/2-inch pieces. Cut remaining garlic cloves into thin slivers. In a large skillet over medium-high heat, heat the olive oil; add the mushrooms and cook, stirring occasionally, until they soften and give off liquid, about 5 minutes.

Stir in bell pepper and garlic slivers; cook until vegetables are tender, about 5 minutes longer. Reduce the heat to medium-low. Stir in the flour, salt and pepper; cook, stirring, until incorporated, about 2 minutes; add the half-and-half and bring to a simmer. Divide the hot mushroom mixture evenly over each bruschetta and top with the remaining Grana Padano shards.