Spiedini alla Romana

Ingredients

• 1/3 cup extra-virgin olive oil
• 18 baguette slices, ¾-inch thick
• 1 whole garlic clove, peeled
• Kosher salt
• 3 tablespoons lemon juice
• 4 anchovy fillets, soaked in cold water for 10 minutes, patted dry and mashed
• 1 small shallot, minced
• 2 tablespoons capers, chopped
• 1 tablespoon flat leaf parsley
• 1 clove garlic, minced
• 3/4 pound fresh cow’s milk mozzarella cheese, ¼-inch slices
• Bamboo or metal skewers
• 6 lemon wedges
• ½ cup castelveltrano olives with pits
• 1 roasted red pepper, cut into ½” strips