Mozzarella And Roasted Red Pepper Boo-Schetta Recipe

Name: Mozzarella And Roasted Red Pepper Boo-Schetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Heat oven to 400u00b0F 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."]

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Mozzarella And Roasted Red Pepper Boo-Schetta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mozzarella And Roasted Red Pepper Boo-Schetta

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