Boo-Schetta: Ghostly Caprese Bites
Boo-Schetta is a fun and ghostly twist on classic Caprese bruschetta. It combines grape tomatoes and fresh basil strips with flavorful olive oil and balsamic vinegar dressing for a delicious treat served on toasted French bread. For the "Boo," I used fresh mozzarella shaped like ghosts rather than traditional fresh mozzarella pearls.
Equipment
- Ghost Silicone Mold (See Tip 1)
Ingredients
- 8 ounce package sliced fresh mozzarella cheese (See Tip 2)
- 1 loaf of French bread
- ¼ cup olive oil, divided
- 2 teaspoons Balsamic vinegar
- ¼ teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon Kosher salt
- ½ teaspoon Italian seasoning
- ⅛ teaspoon black pepper
- 1 pint (10 ounces) grape tomatoes, diced
- 10 Basil leaves, cut into thin strips (See Tip 3)
Instructions
- Preheat oven to 350°F.
- Press a slice of fresh mozzarella cheese into each cavity of the ghost silicone mold on a baking sheet. Place into the preheated 350°F oven for six minutes to soften the cheese. Remove from the oven. Press the softened mozzarella cheese into the mold using a tart tamper, paper towel, or spoon. Use a paper towel to remove excess liquid. Allow to cool to room temperature. Remove the ghost mozzarella. Repeat with remaining sliced mozzarella.
- Preheat oven to 450°F. Line a half-sheet pan with nonstick aluminum foil.
- Cut the French bread diagonally into half-inch slices. Place on the prepared half-sheet pan. Brush with olive oil. Bake in the preheated 450°F oven for 5 to 6 minutes or until golden brown. Remove from the oven; turn over and brush the other side with olive oil. Return to the oven for another 5 to 6 minutes until golden brown.
- For the dressing, add the remaining olive oil, balsamic vinegar, Dijon mustard, garlic, salt, Italian seasoning, and pepper in a small jar with a lid. Secure the lid and shake to combine all ingredients.
- Place the diced tomatoes and basil in a medium bowl. Pour on the dressing; toss to combine. (See Tip 4)
- To serve, place the toasted French bread on a plate or serving platter. Using a slotted spoon, top with the Caprese mixture and drizzle with balsamic glaze. Place one of the ghost mozzarella slices on the Caprese mixture. Fill the eyes and mouths with additional balsamic glaze and serve.
- Yield: 15 Boo-Schetta (See Tip 5)
Video
Tips/Notes
- You can use ghost cookie cutters for the ghosts if you cannot find a suitable ghost silicone mold. The ideal size for the ghosts is 2 ½ inches high and 2 inches wide.
- The package of sliced mozzarella cheese had 15 slices that were around 0.5 ounces each.
- Fresh basil leaves bruise easily. Use sharp kitchen shears or a very sharp knife to cut the basil leaves into thin strips.
- The individual components of the Boo-Schetta can be prepared in advance up to this point.
- Boo-Schetta is best eaten as soon as it is assembled.
Nutrition
Calories: 157kcalCarbohydrates: 16gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 297mgPotassium: 121mgFiber: 1gSugar: 2gVitamin A: 380IUVitamin C: 4mgCalcium: 96mgIron: 1mg
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