Spooky Caprese Bruschetta

5 from 1 vote

These Spooky Caprese Bruschetta are a fun Halloween twist on a classic Italian appetizer! Crispy toasted baguette is topped with a black basil pesto spread made with CARANDINI Emilio Balsamic Vinegar of Modena, sweet roasted tomatoes, and adorable mozzarella skulls and pumpkins. They're easy to make, packed with flavor, and the perfect spooky appetizer for your next Halloween party!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Keyword: appetizer, appetizers, Holiday, Kid Friendly, Side Dish, The Cooking Mawma

Servings: pieces

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!

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