1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Arrange the baguette slices in a single layer on the baking sheet and brush both sides lightly with olive oil.

3. Toast the slices in the oven for 6–8 minutes, flipping once halfway through, until lightly golden and crisp around the edges.

4. Immediately after removing the tray from the oven, gently rub the top of each warm slice with the cut side of the garlic clove for a mellow garlic flavor.

5. Sprinkle shredded mozzarella evenly over each slice of toasted bread.

6. Top the cheese with crumbled or torn pieces of cooked bacon and a few strips of roasted red peppers on each slice to create a “bloody” look.

7. Return the baking sheet to the oven for 3–4 minutes, just until the cheese is melted and the toppings are warmed through.

8. While the crostini are in the oven, beat the softened cream cheese, sour cream, garlic powder, salt, and black pepper together in a small bowl until smooth, thick, and pipeable.

9. Spoon the cream cheese mixture into a piping bag fitted with a round tip, or into a zip-top bag with one corner snipped off.

10. Let the crostini cool for 1–2 minutes so they are warm but not scorching hot, then pipe a generous mound of cream cheese mixture onto each, pulling upward slightly to form a ghost shape with a little point at the top.

11. Use tiny bits of finely chopped black olives or a few black sesame seeds to create eyes and a mouth on each ghost.

12. Transfer the Spooky BOO-schetta to a serving platter and garnish with fresh thyme or parsley leaves around the ghosts. Serve right away while the bread is still crisp and the cheesy base is warm.