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.
Recipe information
Total Time
1 hour
Yield
Makes about 20 toasts, or 10 servings
Ingredients
1
1 to 2
1
3
2
2
7
1
Need to make a substitution?
Preparation
Step 1
Heat oven to 400°F with rack in middle.
Step 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.
Step 3
Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
Step 4
Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
Step 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.
Step 6
Serve within 1 hour of making.