1. Preheat oven to 400 degrees. On baking sheet, toast bread until crisp, about 10 minutes. Scatter one-third of the Grana Padano over toast.

2. In large skillet over medium-high heat, heat olive oil; add mushrooms and cook, stirring occasionally, until they give off liquid, about 5 minutes.

3. Stir in bell pepper and garlic; cook until tender, about 5 minutes. Reduce heat.

4. Stir in flour, salt and pepper; cook, stirring, 2 minutes; add half-and-half and simmer until slightly thickened, about 3 minutes.

5. Divide over bruschetta and top with remaining Grana Padano.