Mozzarella and Roasted Red Pepper Boo-schetta

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.

•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.