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Spooky Caprese Salad:

This spooky caprese salad is a fun and festive idea for your spooky season festivities.

What you’ll need:

1. Pearl mozzarella balls
2. Mozzarella balls
3. Tomatoes of choice; I used cherry tomatoes and cocktail tomatoes
4. Organic Balsamic glaze
5. Fresh basil
6. Organic extra virgin olive oil
7. Salt and pepper
8. Organic Balsamic vinegar
9. Skull Molds: https://liketk.it/4k9Oy

How to prepare the skull cheese:

Add your pearl mozzarella cheese to mini silicone molds and press in. Do the same thing for the regular mozzarella balls, but adding to the larger silicone skull molds and press in. Add to a baking dish and bake on 350 F for 8 minutes or until they are melted enough to form into the molds. Once they are done let the skulls cool for 5 minutes and refrigerate for 5-10 minutes.

Putting it all together:

And now comes the fun part, putting it all together. Start by adding your chopped tomatoes and your skull cheese’s. Then drizzle with the olive oil, balsamic vinegar, balsamic glaze, salt and pepper to taste, and fresh basil. I just drizzled everything on top. And the balsamic glaze formed into the eyes of the skulls, which made it extra spooky. But you can also just go in and add drops of balsamic glaze to each one. Refrigerate until ready to serve.

What to pair it with:

This is perfect by itself! But you can also enjoy it with pasta, toasted bread, or crackers.

Here is a video tutorial of how to make it https://www.instagram.com/p/C_sq_JvpIpW/

Bone appétit!

Print Recipe

Spooky Caprese Salad

Equipment

• Skull molds

Ingredients

• Cherry tomatoes
• Cocktail Tomatoes
• Pearl Mozzarella balls for mini skulls and regular Mozzarella balls for larger skulls
• Organic extra virgin olive oil
• Organic Balsamic vinegar
• Organic Balsamic glaze
• Flaky salt
• Ground black pepper

Instructions

• Add your pearl mozzarella cheese to mini silicone molds and press in. Add the regular mozzarella balls to larger silicone skull molds and press in. Add to a baking dish and bake on 350 F for 8 minutes.
• Once done let cool for 5 minutes and refrigerate for 5-10 minutes.
• Add your diced cherry tomatoes and diced cocktail tomatoes to a bowl, remove cheese from molds, and add to bowl with cherry tomatoes
• Drizzle olive oil, balsamic vinegar, balsamic glaze, fresh basil, flaky salt + pepper
• Refrigerate until ready to serve and enjoy
• Serve by itself, with pasta, or with toasted bread.