Mozzarella and Roasted Red Pepper Boo-schetta
['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']
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.
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