Mozzarella and Roasted Red Pepper Boo-schetta
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20 toasts, or 10 servings
- 1/4 cup extra-virgin olive oil
- salt
- freshly ground black pepper
- 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
- 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 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. 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.
Preparation 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. 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.
