Halloween Bruschetta Appetizer
This Halloween-themed appetizer puts a spooky spin on classic bruschetta. With rich black pesto, sweet roasted tomatoes and cheesy skulls, each bite is packed with flavor. It’s a fun way to serve something savory at your Halloween bash.
Servings: 20
Ingredients
- 6 Ounces mozzarella pearls fresh
- 1 baguette demi
- ½ Cup basil pesto
- gel food coloring black
- 12 Ounces cherry tomatoes
- olive oil
- salt
- black pepper
- red pepper flakes
Optional Garnishes
- fresh basil
- balsamic vinegar glaze
Instructions
- Preheat the oven to 350°F.
- Place the silicone skull mold onto a baking sheet. Fill the silicone skull molds with the mozzarella pearls. Place in the oven and bake for 6 to 7 minutes or until the mozzarella is just melted, not browned.
- Remove from the oven and use the back of a lightly oiled spoon to press the mozzarella firmly into the mold. If excess moisture comes to the surface, use a paper towel to soak it up. Set aside and let the mozzarella cool in the molds completely.
- Crank the oven up to 475°F.
- Cut the cherry tomatoes in half lengthwise, and place them 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 in the oven for 10 to 15 minutes or until the tomatoes are soft and browned. Remove from the oven and set aside.
- Cut the baguette into ½-inch slices and arrange them on another baking sheet in one layer. Place the baking sheet with the baguette slices into the oven. Toast the bread for 8 to 10 minutes, just until it is barely starting to toast, then remove from the oven.
- While the bread is toasting, mix the pesto with the black food coloring, start with about ⅛ teaspoon and add more as needed.
- When the bread is out of the oven, spread the tops of each piece with the black pesto, making sure to cover the whole top evenly.
- Place the bread back into the oven for another 8 to 10 minutes or until the edges are golden, then remove from the oven.
- Top each piece with some of the roasted cherry tomatoes, and the mozzarella skulls.
- Serve on a platter that is drizzled with balsamic glaze and scattered with fresh basil if liked.
Notes
Use oil on your spoon: Lightly oiling the spoon helps press the mozzarella into the molds cleanly.
Don’t overbake the cheese: It should be just melted so it molds smoothly without burning.
Start small with the dye: Add black food coloring slowly to control the final shade.
Toast the bread twice: First to crisp it, then again with toppings to lock in flavor.
Don’t overbake the cheese: It should be just melted so it molds smoothly without burning.
Start small with the dye: Add black food coloring slowly to control the final shade.
Toast the bread twice: First to crisp it, then again with toppings to lock in flavor.
Nutrition
Calories: 85kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 190mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
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