Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Watch how to make this recipe.
Caprese Crostini Ghosts
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 62 mg
- Sodium
- 898 mg
Put your favorite spooky cookie cutter to work for one of the cutest Halloween appetizers around. We combined the iconic caprese salad flavors of tomato, mozzarella and basil on these loaded toasts that are heavy on Halloween spirit but light and refreshing to eat. For the best result, bring your ghost cookie cutter along when you’re shopping so you can select a hunk of mozzarella that’s large enough for stamping your cutter. All the cheese trimmings are used on more traditionally arranged crostini to serve alongside the ghoulish ones so nothing goes to waste.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 62 mg
- Sodium
- 898 mg
Ingredients
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Directions
Special equipment:
a ghost-shaped cookie cutter about 2 inches tall; a wooden skewer or chopstick- Preheat the oven to 400 degrees F. Place the mozzarella in the freezer to firm up for 10 minutes.
- Slice the baguette diagonally into 1/2-inch-thick slices and spread evenly on a baking sheet. Drizzle with olive oil and toss to coat. Bake until golden and crisp, 8 to 9 minutes. Let cool.
- Slice the mozzarella lengthwise into six 1/4-inch-thick planks. Use a ghost cookie cutter about 2 inches tall to cut slices into ghost-shaped pieces. Roughly chop all the remaining mozzarella scraps.
- Spread the cooled crostini with about 1 teaspoon pesto each. Top 6 of the crostini with a few tomato slices and mozzarella ghosts. Pour the balsamic glaze into a small bowl and use a chopstick or the flat end of a skewer to dot the ghosts with eyes and mouths (see Cook’s Note). Top the remaining crostini with one slice of tomato and a tablespoon of the chopped mozzarella. Drizzle these non-ghost crostini with balsamic glaze.
- Transfer the ghost crostini to a small plate, and the rest of the crostini to a large platter (you want your ghosts to be the attention). Serve immediately.
Cook’s Note
Use the thickest balsamic glaze you can find to ensure it stays put when decorating the ghosts’ faces. If you can’t find a suitable balsamic glaze, capers are a great substitute.
