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.
1 (12-inch-long) loaf 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 notes)
2 tablespoons mascarpone; softened
7 large pitted black olives (Mediterranean-style or canned; 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
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.
Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the “irises” of the “eyeballs.” Add 6 to 8 pepper slices for “veins,” trimming to fit.
Serve within 1 hour of making.
Notes:
•Prepared pestos can vary in texture. Some homemade versions can be very dense, while some store-bought ones can be quite loose with excess oil. If purchasing pesto, look for one that is not loose.
•Bread can be toasted 4 hours ahead and kept at room temperature.
•Boo-schetta should be assembled no more than 1 hour ahead and kept at room temperature because the fresh mozzarella will begin to weep a little liquid and soften the toast.
makes 20 Servings