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Gourmet

Mozzarella and Roasted Red Pepper Boo-schetta

By Gina Marie Miraglia Eriquez
Image may contain Food Confectionery Sweets Dessert Cake Icing Creme Cream Meal Dish and Pastry
Mozzarella and Roasted Red Pepper Boo-schettaLara Ferroni

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.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Chocolate-Covered Pumpkin Cheesecake Pops.

Cooks' 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.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes about 20 toasts, or 10 servings

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

Preparation

  1. Step 1

    Heat oven to 400°F with rack in middle.

    Step 2

    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.

    Step 3

    Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.

    Step 4

    Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.

    Step 5

    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.

    Step 6

    Serve within 1 hour of making.

TagsToastSandwichGarlicRoot VegetableVegetableMozzarellaCheeseDairyBasilHerbs & SpicesMascarponeSnackNut FreeVegetarianMake AheadOven BakeFallGourmet

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