Ingredients
Scale
- 6 ounces fresh mozzarella pearls
- 1 demi baguette
- ½ cup basil pesto
- Black gel food coloring
- 12 ounces cherry tomatoes
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil for garnish
- Balsamic vinegar glaze
Instructions
- Preheat oven to 350°F. Place silicone skull mold on a baking sheet, fill with mozzarella pearls, and bake for 6-7 minutes until melted.
- Increase the oven to 475°F. Halve cherry tomatoes, place cut side down on a parchment-lined baking sheet, drizzle with olive oil, season, and roast for 10-15 minutes.
- Slice baguette into ½-inch pieces and toast in the oven for 8-10 minutes.
- In a mixing bowl, combine basil pesto with black food coloring to achieve desired color.
- Spread black pesto on toasted bread, return to oven for another 8-10 minutes.
- Top each bruschetta with roasted tomatoes and mozzarella skulls. Serve drizzled with balsamic glaze and garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 bruschetta pieces (60g)
- Calories: 154
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 16mg