Mozzarella and Roasted Red Pepper Boo-schetta

Ingredients for 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

• 60ml 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 (200g) jar roasted red peppers, drained, patted dry, and cut into thin strips

Heat oven to 204°C 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 teaspoons pesto mixture in centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.