pepper and gorgonzola crostini

Another Angela Abrusci masterpiece.  These are great warm but delicious cold so theyre still great to make or at least prep in advance.  Get at least 2 red and 2 yellow bell peppers, and to roast'em, wash them and throw them in the broiler turning as they start to blacken.  After they're evenly blistered and partially charred, let them cool then remove the stems seeds and the black skin (I like to leave some black). Slice them into strips and set them aside.  Then again in the broiler, on a cookie sheet quickly toast a loaf of sliced French bread. Just before you're ready to serve, add a fork full of peppers on each piece of bread still on the cookie sheet, add a little crumble of gorgonzola cheese, drizzle with olive oil and throw it back in the broiler (or a hot oven) for a few seconds only till the cheese starts to melt.  Plate and SERVE!!!! so delicious!  Feel free to substitute a goat cheese or even leave without dairy and just sprinkle with salt.