Mozzarella and Roasted Red Pepper Boo-shetta

SpoonFed: Via Gourmet

Kids and adults alike will get a kick out of these “red-veined eyeball” toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious—a claim you can’t always make when striving for themed party food. Whatever you do, don’t blink! These cheese-topped toasts will disappear before your very eyes.

INGREDIENTS:

  • 1 (12-inch-long) loaf of Italian bread (about 2 to 3 inches in diameter), cut into 20 slices, about 1/2 inch thick
  • 1 to 2 large garlic cloves, halved crosswise
  • Salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 (1/2-pound) balls fresh, lightly salted mozzarella
  • 2 tablespoons prepared basil pesto (see Cooks’ Notes)
  • 2 tablespoons mascarpone, softened
  • 7 large pitted black olives (Mediterranean-style or canned California), ends trimmed and each olive cut crosswise into thirds
  • 1 (7-ounce) jar roasted red bell peppers, drained, patted dry, and cut into thin strips

INSTRUCTIONS:

  • Heat oven to 400°F with rack in middle.
  • Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely. [...] read more

[cafepress products="shop:SpoonWestShop" cols="3" rows="2" ]

 

.
.