Halloween Bruschetta Appetizer

Spooky skull-shaped mozzarella and black pesto make this Halloween bruschetta a creepy-cute appetizer.

35 min Serves 20 Hard Italian

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This Halloween bruschetta features roasted cherry tomatoes and black pesto on toasted baguette slices, topped with melted mozzarella shaped like skulls. The mozzarella is baked in a silicone skull mold, then pressed to form the shape. Serve on a platter with balsamic glaze and fresh basil for a festive appetizer.

Directions

Heat the oven to 350°F.

Put a silicone skull mold on a baking sheet. Fill the cavities with fresh mozzarella pearls. Bake for 6 to 7 minutes until just melted, not browned.

Take the sheet out and press the mozzarella firmly into the mold with the back of a lightly oiled spoon. If moisture appears, blot with a paper towel. Let cool completely in the mold.

Increase the oven temperature to 475°F.

Halve the cherry tomatoes lengthwise and place cut side down on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes.

Roast the tomatoes for 10 to 15 minutes until soft and browned. Remove and set aside.

Slice the baguette into ½-inch rounds and arrange in a single layer on another baking sheet. Toast for 8 to 10 minutes until just starting to toast, then remove.

While the bread toasts, mix the pesto with black gel food coloring, starting with about ⅛ teaspoon and adding more as needed.

Spread the black pesto evenly over the top of each bread slice.

Return the bread to the oven and bake for another 8 to 10 minutes until the edges are golden. Remove from the oven.

Top each piece with some roasted cherry tomatoes and a mozzarella skull.

Arrange on a platter drizzled with balsamic glaze and scattered with fresh basil if desired.