Mozzarella And Roasted Red Pepper Boo-Schetta

• 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

1. Heat oven to 400u0b0F with rack in middle.
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.
3. Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
4. Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
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.
6. Serve within 1 hour of making.

italian bread, garlic, salt, freshly ground black pepper, extravirgin olive oil, mozzarella, basil pesto, mascarpone, black olives, red bell peppers

Taken from www.epicurious.com/recipes/food/views/mozzarella-and-roasted-red-pepper-boo-schetta-51137460 (may not work)