Mozzarella and Roasted Red Pepper Boo-schetta

Yields: 20 Servings

Mozzarella and Roasted Red Pepper Boo-schetta

  • 1 (12-inch-long) loaf Italian bread (about 2 to 3 inches in diameter)
  • 1 to 2 large garlic cloves
  • 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
  • 7 large pitted black olives (Mediterranean-style or canned
  • 1 (7-ounce) jar roasted red bell peppers
  1. Instructions are at http://www.epicurious.com/recipes/food/views/Mozzarella-and-Roasted-Red-Pepper-Boo-schetta-51137460.

Nutrition

  • Calories: 29
  • Fat: 3.19707088234 grams
  • Carbs: 0.0707618124501 grams
  • Protein: 0.0879696874273 grams