(Maybe) Halloween Caprese Crostini #HalloweenTreatsWeek
With classic Caprese flavors on a crunchy base, (Maybe) Halloween Caprese Crostini is a tasty appetizer that can be dressed up for Halloween or not!
Everyone loves a crunchy and tasty crostini appetizer. And making it a Caprese Crostini is perfect when the weather cools and fall produce is bountiful!
So just say yes to luscious vine-ripened tomatoes and flavorful basil. Then add crunchy toasts, creamy fresh mozzarella, and rich balsamic syrup. Yup, count me in!
I even give you two versions today. The Halloween Caprese Crostini is topped wiith spooky skulls for all the October festivities. And the other is a more classic styling—because you’re going to want to eat this all year round!
And did I mention it’s easy? Even the skulls if you know the secret!
Why You’ll Love This!
Flavorful. Taste is the reason that Caprese Salad is really popular in all kinds of different forms! (That’s why I also make a Caprese Salad Appetizer in a Glass, Asparagus Caprese Salad and Cantaloupe Caprese Salad!)
Easy. Yes, it’s so simple it’s almost just assembly instructions. (Shhh!)
Fun. The classic Caprese Crostini are fun in the first place. But the Halloween appetizer puts the fun over the top!
What You’ll Need
Ingredients
- French bread. This forms the crunchy base for the bruschetta.
- Olive oil. This is used to flavor and crisp the French bread.
- Fresh mozzarella. Creamy, Italian soft cheese that adds richness and forms the skulls for the halloween version. I used the cherry-sized mozzarella balls (which Bel Gioioso calls Ciliegine) to make the skulls. Since the skulls are heated and pressed, however, you could use another form of fresh mozzarella cut to size. Note that the Mozzarella “pearls” are smaller though I think they’d work if doubled up. For the more classic look, I used a pre-sliced log.
- Tomatoes. Provide flavor and juiciness. I used roma-sized tomatoes for the Halloween version and roma or cherry tomatoes for the classic version.
- Basil. This adds some of the distinctive flavor that makes caprese.
- Balsamic vinegar. This is used to make the flavorful balsamic syrup.
- Brown Sugar. This is the other ingredient in the balsamic syrup. You can substitute maple syrup or honey.
Special Tools
- If you’re making the Halloween version, you’ll need a silicone mold to make the skulls. For the classic version, no special tools are needed.
Step by Step Overview (Halloween version)
Prepare the Mozzarella Skulls. For the Halloween caprese skulls microwave the mozzarella balls a few seconds, press them into the skull mold which should be about half full to the top. Refrigerate briefly, then pop them out. (Details below and in recipe card.) For the classic version, simply cut your fressh mozzarella to the desired size.
Prepare the balsamic syrup. Combine the balsamic vinegar and brown sugar in a small saucepan. Boil on medium heat, stirring occasionally until reduced by about half. It won’t appear syrupy when warm but will thicken noticeably as it cools.
Prepare the crostini. Cut 12 slices of French bread ½ inch thick.
Brush with olive oil, then broil for a few minutes until slightly toasted. Watch carefully since they can go from no color to burnt in seconds.
Top a French bread toast with a tomato slice (or half slice for smaller crostini), a basil leaf, then the Halloween mozzarella skull.
Drizzle each crostini with about ¼ teaspoon of balsamic syrup.
For the classic version, I layered the sliced mozzarella, basil, and tomato on top of the toast slices, then sprinkled with balsamic syrup. You can do whatever order pleases you!
Tips & FAQs
Fresh mozzarella doesn’t stay as fresh as hard cheese so use it up within a few days or freeze the leftovers to use later.
French bread will vary both in length and circumference. As long as you can cut at least 12 slices, the length doesn’t matter, since it’s great for leftovers. But if you’re doing the Halloween version, look for a narrower, smaller circumference loaf since smaller slices will set off the Halloween skulls better.
Is it hard to make the the skulls for Halloween Caprese Crostiini? Once you know the secret, making Halloween Fresh Mozzarella skulls is easy! (Though I do recommend making a “trial” skull or two while you get the hang of it!)
Sadly for my first attempt, I tried carving and ended up with something that looked more like space aliens!
A quick internet search suggested using a mold and baking, though I decided to soften the cheese in my microwave instead. With about 15 seconds on high, 4 cheese balls were lukewarm and soft enough to press into the mold. Microwaves will vary, so experiment with yours. I filled each mold about half full to the top, which ended up looking better on the crostini.
After 10-15 minutes in the refrigerator (again this will vary based on how hot your microwave gets the cheese), they were solid enough to unmold.
And remember that perfection is definitely NOT what you are looking for in the skulls. I think the variation/imperfections in mine are part of what adds to the gruesomeness, err, charm.
Welcome to 2024’s #HalloweenTreatsWeek event!
If you’re new here, Welcome! If you’re a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
- BeetleJuice Jell-O Poke Cake from BigBearsWife
- Bloodshot Eyeball Cookies from Semi-Homemade Recipes
- Pumpkin Whoopie Pies from Jolene’s Recipe Journal
- Halloween Candy Corn Pizza from Savory Moments
- Black Garlic Skull Deviled Eggs from The Spiffy Cookie
- Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
- Mummy Garlic Bread from Cheese Curd In Paradise
- Spiced Skull Cakelets from Karen’s Kitchen Stories
- Mocha Spider Donut Cupcakes from Sweet ReciPEAs
- Halloween Blackberry Margarita Mocktail from Jen Around the World
- Halloween Ghost Toast from For the Love of Food
- Pumpkin Vegetable Tray from A Day in the Life on the Farm
(Maybe Halloween) Caprese Crostini
Ingredients
- 3-4 ouncess fresh mozzarella ideally cherry sized balls for skulls, slices for classic (see note)
Balsamic Syrup:
- 1/4 cup balsamic vinegar
- 1 Tablespoon brown sugar or honey or maple syrup
Crostini:
- 1/2 loaf French bread small diameter is better for Halloween version
- 1 Tablespoon olive oil
- 2-3 roma romatoes or other small diameter tomatoes, or cherry tomatoes work for classic verssion
- 12 large basil leaves or 24 medium leaves
Instructions
Prepare the Mozzarella (skulls or not ):
- For the Halloween caprese skulls, microwave four mozzarella balls (or equivalent sized pieces) for 15 seconds (or until soft and lukewarm—microwaves vary), press one ball into each mold cavity in the skull mold. Mold should be approximately half full, not all the way to the top.
- Refrigerate about 10-15 minutes until no longer moldable, then pop them out.
- For the classic version, simply cut your fresh mozzarella to the desired size.
Prepare the balsamic syrup:
- Combine the balsamic vinegar and brown sugar in a small saucepan. Boil on medium heat, stirring occasionally until reduced by about half. It won’t appear syrupy when warm but will thicken noticeably as it cools.
Prepare the crostini:
- Cut 12 slices of French bread ½ inch thick.
- Brush with olive oil, then broil for a few minutes until slightly toasted. Watch carefully since they can go from no color to burnt in seconds.
- Top a French bread toast with a tomato slice (or half slice for smaller crostini), a basil leaf, then the Halloween mozzarella skull.
- Drizzle each crostini with about ¼ teaspoon of balsamic syrup.
- For the classic version, I layered the sliced mozzarella, basil, and tomato on top of the toast slices, then sprinkled with balsamic syrup. You can do whatever order pleases you!
Those skulls are so cute!! I might have to get one of those molds. It looks super fun with lots of uses.
These turned out so cool! What a great Halloween appetizer!
Thanks!
Wow these look cool! Love the idea really artistic
This is so incredibly cute! I think if had kids around me now, I would make this. Now I just want the cheese and basil and tomato!
Those skull molds make Halloween treats easy peasy. This is such a fun way to serve up Caprese Crostini.
Both the Halloween and regular version look awesome. I’m a big Caprese fan and love that you added brown sugar with the balsamic!
I was in my “cabin up north” and the pre-made balsamic syrup I love was at home, so I was really happy this worked for the syrup!
These skulls are so perfect. I love how the balsamic settles in the cavities.
I was happy with how that came out too–turning it into a “syrup” really helped!