Lunch: Mozzarella and Roasted Red Pepper Boo-schetta

Recipe by Gina Marie Miraglia Eriquez 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 al

This recipe includes superfoods such as:

Basil

Health benefits of Mozzarella and Roasted Red Pepper Boo-schetta

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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.
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.