Mozzarella and Roasted Red Pepper Boo-schetta

Ingredients

• 2 tablespoons basil pesto prepared (see Cooks' notes)
• 10 servings pepper black freshly ground
• 1 large garlic clove halved
• 12 inch bread crumbs italian cut into 20 slices, 1/ ( 2 to 3 inches in diameter)
• 2 tablespoons mascarpone cheese softened
• 1.5 pound mozzarella cheese fresh salted
• 0.3 cup olive oil extra virgin extra-virgin
• 7 ounce roasted peppers red dry drained cut into thin strips
• 10 servings salt 
• 7 large frangelico black (mediterranean-style canned pitted ends trimmed
• 7 large frangelico black (mediterranean-style canned pitted ends trimmed

Equipment

• bowl
• baking sheet
• oven
• wire rack

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."
6. Add 6 to 8 pepper slices for "veins," trimming to fit.
7. Serve within 1 hour of making.
8. •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.