Category: Appetizers
Cuisine: Italian
1 (12-inch-long) loaf 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
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 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
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