Skull Caprese Salad
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
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.
- Recipe Card
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.