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Spooky Caprese Bruschetta
Who says Halloween appetizers can’t be a little fancy?! These Spooky Caprese Bruschetta take everything I love about classic Italian bruschetta and give it a fun Halloween twist. Crispy toasted bread, sweet roasted tomatoes, a rich basil pesto and CARANDINI balsamic spread, and the cutest mozzarella skulls and pumpkins make every bite worth it!
I love making these for Halloween parties because they’re festive without being complicated. The mozzarella shapes can be made ahead of time, and the rest comes together with just a handful of ingredients. They’re the kind of appetizer everyone asks about before they’ve even taken a bite!
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Ingredients
For the Bruschetta
- 15 slices French baguette about ½-inch thick
- 1 pint cherry tomatoes halved
- 2 tbsp olive oil divided
- 2 garlic cloves minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 oz low-moisture mozzarella for 15 skulls
- Fresh basil for garnish
For the Black Pesto-Balsamic Spread
- 6 tbsp basil pesto
- 4 tsp CARANDINI Emilio Balsamic Vinegar of Modena
- 1 tsp olive oil
- ⅛ tsp black gel food coloring as needed
Instructions
- Make the mozzarella skulls. Preheat oven to 350°F. Press mozzarella into each cavity of a skull-shaped silicone mold. Place the mold on a baking sheet and bake for 7 minutes, or until melted. Carefully remove from the oven and gently press the mozzarella with a paper towel to absorb excess moisture and help it take shape. Refrigerate for 10 minutes, or until firm, then carefully remove from the molds.
- Prepare the pesto spread. In a small bowl, combine basil pesto, CARANDINI Emilio Balsamic Vinegar of Modena, and 1 teaspoon olive oil. Gradually mix in black gel food coloring until you reach your desired shade. Set aside.
- Roast the tomatoes. Increase oven temperature to 425°F. Add cherry tomatoes to a baking dish and toss with 1 tablespoon olive oil, garlic, salt, and pepper. Roast for 15–20 minutes, until softened and blistered.
- Toast the bread. Arrange baguette slices on a baking sheet and brush with the remaining tablespoon of olive oil. Toast in the oven for 5–7 minutes, or until golden and crispy.
- Assemble the bruschetta. Spread a thin layer of black pesto-balsamic mixture onto each toasted baguette slice. Top with a spoonful of roasted tomatoes and one mozzarella skull or pumpkin.
- Garnish and serve. Finish with fresh basil and serve immediately!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think.
Tips for Making This Recipe
- Use low-moisture mozzarella. It melts beautifully without releasing too much water, helping your skulls and pumpkins hold their shape. Gently press out any excess moisture before refrigerating.t
- Prep ahead to save time. Make the mozzarella shapes and pesto-balsamic spread up to a day in advance. Store separately in the refrigerator, then toast the bread and assemble just before serving.
- Don’t assemble while everything is hot! Let the roasted tomatoes cool slightly before adding the mozzarella. Otherwise, your adorable skulls and pumpkins will melt and lose their shape!
Frequently Asked Questions
Can I make the mozzarella skulls and pumpkins ahead of time?
Can I make this recipe without black food coloring?
What can I use if I don’t have Halloween silicone molds?
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The cutest appetizer EVER!! And doesn’t hurt that it’s freakin’ delicious LOL.