Description
Creepy Skull Mozzarella Salad brings back Austin porch nights when friends grazed on caprese platters and we played with shapes for spooky fun, and Creepy Skull Mozzarella Salad quickly became the showstopper. Pressing warm mozzarella into tiny skull molds transforms a classic into something cheeky, fresh, and party-ready. Juicy tomatoes, fragrant basil, and a glossy balsamic glaze keep flavors bright while those skulls steal the spotlight. Creepy Skull Mozzarella Salad fits weeknights, potlucks, and Halloween boards, and it always gets smiles before the first bite. It’s simple to make, surprisingly elegant, and endlessly customizable for any crowd.
Ingredients
Fresh mozzarella: ciliegine or sliced log for molding
Cherry or grape tomatoes, halved
Fresh basil leaves, whole or chiffonade
Extra-virgin olive oil
Balsamic glaze or reduced balsamic vinegar
Kosher salt and freshly ground black pepper
Optional: garlic powder, red pepper flakes
Optional garnish: micro basil, flaky sea salt
Tools: silicone mini skull molds
Instructions
1. Lightly oil silicone mini skull molds; warm sliced mozzarella or ciliegine in hot water 30–45 seconds until pliable, then press firmly into molds, smoothing surfaces for distinct skull details
2. Chill molds 20–30 minutes until set; gently unmold mozzarella skulls onto a paper towel to wick moisture for clean plating in Creepy Skull Mozzarella Salad.
3. Halve cherry tomatoes; stack and chiffonade basil or keep leaves whole for layering; pat tomatoes dry to prevent watering down flavors in Creepy Skull Mozzarella Salad.
4. Arrange tomatoes and basil on a platter; nestle mozzarella skulls evenly across the surface for balance and easy serving in Creepy Skull Mozzarella Salad.
5. Drizzle extra-virgin olive oil and balsamic glaze lightly; season with kosher salt, black pepper, and optional red pepper flakes right before serving in Creepy Skull Mozzarella Salad.
6. Optional: Add a pesto swirl, capers, or thin red onion for brightness and contrast while preserving the caprese backbone in Creepy Skull Mozzarella Salad.
Notes
Use silicone molds with crisp facial features; oil lightly to prevent sticking without leaving slick residue
Warm, not melt: brief hot-water softening keeps structure yet allows molding; over-softening blurs details
Dry components: paper-towel tomatoes and unmolded skulls so glaze clings and the platter doesn’t pool in Creepy Skull Mozzarella Salad.
Season at the end: salt pulls moisture; finish right before service to keep textures lively
Stagger sizes: mix small and medium skulls for visual interest and effortless portioning .
Store unmolded mozzarella skulls separately from tomatoes and basil; refrigerate airtight up to 2 days for best texture .
Hold cut tomatoes and basil unseasoned; assemble and season just before serving to avoid weeping and bruising .
No reheating needed; refresh chilled skulls with 10 minutes at room temp so olive oil and glaze coat smoothly .
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg