Skull Caprese Salad

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A macabre, yet delightful twist on the beloved Italian classic. This one-of-a-kind salad presents creamy pearl mozzarella meticulously shaped into eerie skulls, perched atop halved cherry tomatoes. The juxtaposition of haunting aesthetics and fresh, vibrant flavors is a feast for both the eyes and the taste buds. The combination of tender mozzarella and juicy tomatoes, embellished with a drizzle of olive oil, balsamic vinegar, and balsamic glaze, forms a harmonious blend of textures and tastes. Garnished with aromatic basil leaves, this salad offers a memorable and visually captivating addition to any themed gathering or spooky celebration.

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  • Recipe Card
Prep time 20mins
Cook time 8mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 8 ounce pearl mozzarella
  • Cherry tomatoes (around 20-24, or as desired) sliced in half
  • Fresh basil leaves (a small handful, about 10-12 leaves)
  • Olive oil (2-3 tablespoons, for drizzling)
  • Balsamic vinegar (1-2 tablespoons, for drizzling)
  • Balsamic glaze (1-2 tablespoons, for drizzling)
  • Salt and pepper, to taste

Method

  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Take the pearl mozzarella and place them into two silicon skull molds.

  • Step 3

    Place one mini mozzarella skull in each pocket of a skull-shaped mold and gently press them in.

  • Step 4

    Bake the molds in the preheated oven for 8 minutes.

  • Step 5

    Take the molds out of the oven and use a napkin or cloth to gently press out any excess water from the cheese molds.

  • Step 6

    Place the molds with the mozzarella skulls in the refrigerator for 10 minutes to set.

  • Step 7

    Carefully remove the mozzarella skulls from the molds.

  • Step 8

    Arrange the mozzarella skulls on top of the halved cherry tomatoes.

  • Step 9

    Drizzle olive oil and balsamic vinegar over the mozzarella skulls and tomatoes followed by the balsamic glaze for added flavor and presentation. Gently toss them together.

  • Step 10

    Season with salt and pepper to taste and garnish with fresh basil leaves.