Halloween Caprese Salad with Mozzarella Skulls
Halloween Caprese Salad with mozzarella skulls is a spooky twist on a classic appetizer that's easy to make and perfect for parties.
Servings 4 servings
Calories 266kcal
Equipment
- Skull Candy Mold This mold is flexible and non-stick. The temperature tolerance ranges from -40 to +446 degrees Fahrenheit and can be used with the oven, freezer, microwave and dishwasher.
Ingredients
- 8 ounces fresh mozzarella cheese pearls or fresh mozzarella torn into small ½ inch pieces; Drain and pat dry before using.
- 1 pint grape tomatoes or cherry tomatoes; sliced in half.
- 2 Tablespoon olive oil
- 2 tablespoons balsamic glaze see notes to prepare a homemade glaze
- 8-10 basil leaves cut into thin strips
- Salt and pepper to taste
Instructions
- Prepare the skull mold by lightly spritzing and brushing it with olive oil.
- Spread the mozzarella pearls on a microwave-safe plate. Microwave them in 10-15 second bursts until they are pliable and soft. It only took 3-4 times with my microwave.
- Transfer the softened pearls into the greased skull mold, pressing them into the details of the mold with your fingers or the back of a spoon. One small pearl fits perfectly in the mold I used. If using a larger mold, fill it with pearls to ensure full coverage.Note: If necessary, and you are using a microwave-safe mold, microwave the filled mold for another 10-15 seconds to further soften the cheese and ensure it fully conforms to the mold.
- Place the skull mold in the refrigerator for 15-30 minutes to firm up. Place a greased plate on top to keep firmly in place. Gently remove the mozzarella skulls from the mold after they have set.
- Cut tomatoes in half and place on the serving dish. Arrange mozzarella skulls on top of the tomatoes.
- Drizzle with olive oil and balsamic glaze and top with chopped basil. Season with salt and pepper and enjoy!
Notes
See step-by-step photos, serving ideas, and more tips above!
To make a Balsamic Glaze:
Bring twice the desired amount of balsamic vinegar to a boil over medium-high heat in a small saucepan. Reduce the temperature and simmer until the amount is reduced by half and is a nice syrupy consistency. Cook for about 30 minutes, occasionally stirring so it doesn't burn. Start with ½ cup of balsamic vinegar and use the leftover glaze for other uses. Store in the refrigerator.
Storage:
Store leftover Halloween Caprese salad in an airtight container in the refrigerator for 1-2 days. If necessary, sprinkle with fresh basil before serving.
Make the skulls and prep the glaze beforehand if you're making this for a party. Assemble before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 9g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 507mg | Potassium: 326mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 16mg | Calcium: 300mg | Iron: 1mg
