Halloween Bruschetta Appetizer

Directions

1. Heat your oven to 350°F.
2. Set a silicone skull mold on a baking sheet. Fill the cavities with fresh mozzarella pearls. Bake for 6 to 7 minutes until the cheese is just melted, not browned.
3. Take the mold out and use the back of a lightly oiled spoon to press the mozzarella firmly into the skull shapes. If any liquid pools on top, blot it with a paper towel. Let the cheese cool completely in the mold.
4. Increase the oven temperature to 475°F.
5. Halve the cherry tomatoes lengthwise and place them cut side down on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes.
6. Roast the tomatoes for 10 to 15 minutes until soft and browned. Remove and set aside.
7. Slice the demi baguette into ½-inch rounds and arrange them in a single layer on another baking sheet. Toast in the oven for 8 to 10 minutes, just until they start to color slightly, then remove.
8. While the bread toasts, stir black gel food coloring into the basil pesto. Begin with about ⅛ teaspoon and add more until you reach the desired darkness.
9. Spread the black pesto evenly over the top of each toasted baguette slice.
10. Return the bread to the oven and bake for another 8 to 10 minutes until the edges are golden. Remove from the oven.
11. Top each piece with a few roasted cherry tomatoes and one mozzarella skull.
12. Arrange on a platter drizzled with balsamic vinegar glaze and scattered with fresh basil leaves, if desired.