WHY YOU'LL LOVE THIS RECIPE
Easy to assemble Perfect finger food for parties Only 7 ingredients ( 2 are salt + pepper!) Creepily cool and delicious A spooky twist on a classic recipe
Prep Time: 11 Min COOK TIME: 15 MIN Cooling time: 30
8 ounces mozzarella 24 cherry tomatoes or grape tomatoes 24 pieces purple basil or sweet basil extra virgin olive oil balsamic glaze salt & pepper
Pre-heat oven to 350°F. While oven is preheating, put several sheets of paper towel on a large plate. Then, spread out the mozzarella balls and place several more sheets of paper towel on top of the mozzarella. Finally, place a large book or cast iron skillet on top, to act as a weight and let it sit for 5-10 minutes.
Once oven is pre-heated, take a small ceramic baking pan and add in 8 pieces of mozzarella to the pan. Bake in the oven for about 6-7 minutes.
Remove pan when the cheese if softened and some of the liquid is released/slightly melted but not completely melted or cooked! Place pan on a cooling rack.
Using a spoon(s) or mini tongs, carefully pick up one piece of mozzarella at a time and add it to the mold. Then, using the back of one spoon press down on the mozzarella for 20-30 seconds until it molds more to skull. Repeat with remaining mozzarella. If the mozzarella isn't taking to the mold. Put back mozzarella back into the pan and place back into the oven for a few more minutes and try again. Once all the mozzarella is pressed in the molds, place the molds in the fridge for 10 minutes.
Pop mozzarella skulls out of the mold and into a bowl or airtight container if storing for later. Keep in the fridge. Rinse and dry our molds and pan and repeat steps 2-5 until you have used all your mozzarella. (I had to do this a total of 3 times = 24 mozzarella skulls total)
On a small 3.5 inch skewer, carefully skewer through a mozzarella skull, then piece of basil, then cherry or grape tomato. Repeat until used all ingredients are used. If you want to make them stand read my Recipe FAQs or look at the last point on my notes.
Then, drizzle olive oil, and top with salt and pepper. Either fill the eyes of the mozzarella skull with balsamic glaze using a dropper or pipette or drizzle on. Serve and enjoy!