This Halloween Caprese Toast is made using spooky mozzarella skulls for a fun twist. Healthy and simple to prepare, it is sure to impress anyone!
We're kicking off the Halloween season with a spooky twist on classic caprese toast! Instead of fresh mozzarella slices, we've used mozzarella skulls to top toasted bread.
These fun shapes are incredibly easy to make using skull-shaped silicone molds, which you can easily find on Amazon. If you're a fan of skull-shaped treats for Halloween, you'll adore these skull cookies and Halloween chips!
Caprese salad is a delicious combination of fresh mozzarella, ripe tomatoes, and basil leaves, seasoned with salt and drizzled with olive oil and balsamic vinegar. Its vibrant colors and simple, fresh ingredients make it a standout dish. To create caprese toasts, simply layer these ingredients on a toasted slice of bread for a light lunch.
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Why you'll love it?
- Easy yet Impressive
- Mozzarella skulls can be made ahead
- Tasty Halloween appetizer or snack
- Vibrant colors
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mozzarella - Choose fresh mozzarella balls rather than shredded mozzarella. If you’re using the baby balls packed in water, be sure to pat them dry before use.
- Tomato - A classic Caprese salad starts with juicy heirloom tomatoes. For a spookier twist, I like to use darker varieties, such as purple or black tomatoes.
- Bread - A good ciabatta, along with soft Italian or French bread, is ideal for Caprese toasts. Look for bread that has a crispy crust and a tender, airy interior. This combination will hold up well to the juicy tomatoes and fresh mozzarella.
- Basil - Use only fresh basil leaves for a classic caprese! Scatter them over the tomatoes, or gently tear larger leaves before adding them.
- Olive oil - Use a good quality extra virgin olive oil, which has a strong, fruity flavor to the Halloween caprese toast.
How to make mozzarella skulls?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Pro tip: There's no need to be overly precise when cutting the cheese; just make sure the pieces are slightly larger than the indent.
Tip: To prepare the cheese skulls in advance, carefully unmold them once they have firmed up. Wrap the skulls in a paper towel and place them in a resealable zipper bag. Seal the bag tightly and refrigerate for up to 3 to 4 days.
Recipe tips
- Silicone skull molds can be found easily online.
- Cut the mozzarella cheese slightly larger than the skull indent.
More Halloween food ideas
Halloween Caprese Toast
Equipment
Ingredients
- 2 ounces fresh mozzarella
- 4 slices bread ciabatta or Italian
- olive oil as needed
- 1 to 2 heirloom tomatoes sliced
- fresh basil leaves
- Salt and pepper
- balsamic vinegar as needed
Instructions
Make mozzarella skulls
- Preheat the oven to 350ºF. Place the silicon molds on a rimmed baking sheet.
- Cut the fresh mozzarella into roughly ½ x ¾ inch cubes. There's no need to be overly precise; just make sure the pieces are slightly larger than the indent.
- Place the cut cheese into each skull indent, pressing it sliightky into it.
- Bake for 6 to 7 minutes to soften the cheese. Then, using a small spoon (I found a ½ teaspoon measuring spoon worked perfectly), press the softened cheese into each mold to create well-formed skulls.
- Using a folded paper towel, gently blot away the excess liquid. Then, transfer the molds to the refrigerator and let them chill for at least 30 minutes.
Finish toasts
- Preheat oven to 400°F.
- Place the bread slices on a baking sheet and brush olive oil on the top side. Bake for 4 to 6 minutes, until golden and crisp.
- Arrange the sliced tomatoes on the toasted bread, then season with salt, pepper, and a drizzle of balsamic vinegar. Top with the cheese skulls and fresh basil leaves. Serve immediately.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Michael James Sams
This is bruschetta. I've been making it for years, without the pesto. Definitely going to have to try that though