Ingredients
- 6 ounces mozzarella pearls (fresh)
- 1 demi baguette
- ½ cup basil pesto
- Black gel food coloring
- 12 ounces cherry tomatoes
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil for garnish
- Balsamic vinegar glaze
Instructions
- Preheat oven to 350°F.
- Fill a silicone skull mold with mozzarella pearls and bake for 6-7 minutes until melted.
- Roast halved cherry tomatoes on a parchment-lined baking sheet at 475°F for 10-15 minutes with olive oil, salt, pepper, and red pepper flakes.
- Slice the baguette into ½-inch pieces, toast in the oven for 8-10 minutes until golden.
- Mix basil pesto with black gel food coloring to desired hue.
- Assemble bruschetta by spreading black pesto on toasted bread, topping with roasted tomatoes and mozzarella skulls.
- Drizzle with balsamic glaze and garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta (50g)
- Calories: 130
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Use fresh ingredients for enhanced flavor. Adjust the amount of gel food coloring based on how dark you want the pesto. Feel free to experiment with additional toppings like olives or roasted peppers.