Mozzarella and Roasted Red Pepper Boo-schetta |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 20 |
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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 deliciousa claim you cant 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. 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 |
Directions:
1. Heat oven to 400°F 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.
7. 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.
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