Why I love this ghost bruschetta recipe
One of my favorite parts of planning a Halloween party is figuring out how to make the food fit the theme. Without ending up with a menu full of things that are more about the gimmick than the food.
That’s why I like this ghost bruschetta.
It’s an appetizer I would happily serve anyway, but the ghosts give it just enough of a spooky makeover to earn a place on the Halloween table.
And since each piece is already an individual serving, it works especially well for a party.
It’s also the kind of appetizer that works really well for a party.
The individual pieces are easy to arrange on a platter, guests can help themselves whenever they’re ready for one, and there’s no need to deal with serving utensils or cutting portions while the party is going on.
More ghostly recipes
Ingredients
Here is your shopping list (for 12 slices):
- Bread – 1 Italian or French baguette
- Canned goods – 1 28-ounce can diced tomatoes
- Herbs – 1 bunch fresh basil
- Dairy – 12 slices mozzarella cheese
- Vinegar – ¼ cup balsamic vinegar (optional)
Substitutions & Additions
- Brush the baguette slices with olive oil for a richer flavor. You can also toast them if you prefer.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
- Or for more of a kick, you can use Rotel instead of the tomatoes.
- Provolone can replace the mozzarella if you need another sliced cheese that is firm enough to cut with the ghost cookie cutter.
- Balsamic glaze can replace the balsamic vinegar for a thicker drizzle with less liquid soaking into the bread. Or you can serve the balsamic vinegar on the side and use it as a dip.
How to make ghost bruschetta
1 | Prep work
Slice the baguette from end to end through the middle so you have two long halves.
Place the halves cut-side up on the cutting board, then cut them crosswise into 2-inch pieces.
Drain most of the liquid from the tomatoes.
Chop the fresh basil.
2 | Assemble
Spoon the diced tomatoes over each piece, spreading them across the surface so every serving gets an even layer.
Sprinkle the chopped basil evenly over the tomatoes. Distribute it across all of the pieces rather than concentrating it in the center.
3 | Cut out the shapes
Press the ghost cookie cutter firmly through each slice of mozzarella.
If the cheese sticks to the cutter, push it free with your fingertips so the ghost keeps its shape.
Place one mozzarella ghost on top of each prepared baguette piece. Set it over the tomatoes and basil so the ghost shape remains clearly visible.
4 | Garnish and serve
Just before serving, drizzle the balsamic vinegar lightly over the assembled bruschetta, if desired.
Add it at the last minute so the bread has less time to absorb the liquid and soften.
You can also serve it on the side and let people brush it on themselves. Or use it as a dip.
How to make ahead
You can prepare most of the components several hours ahead:
- Cut the mozzarella ghosts and refrigerate them in a covered container.
- Chop the basil and refrigerate it separately in a container.
- Cut the baguette and wrap in plastic wrap to keep it fresh. T
Then assemble the bruschetta shortly before serving.
Wait to add the balsamic vinegar until just before serving so the bread doesn’t become soggy.
Ghost Bruschetta
Ingredients
- 1 Italian or French baguette
- 1 28-ounce can can diced tomatoes drained
- 1 bunch fresh basil chopped
- 12 slices mozzarella cheese
- ¼ cup balsamic vinegar
Equipment
- Chef’s knife
- cutting board
- small ghost cookie cutter
- spoon
Instructions
- Slice the baguette in half lengthwise. Then cut into 2- to 3-inch pieces.1 Italian or French baguette
- Spoon diced tomatoes over the bread.1 28-ounce can can diced tomatoes
- Sprinkle on the chopped basil.1 bunch fresh basil
- Use a ghost cookie cutter to cut ghosts out of the mozzarella cheese.12 slices mozzarella cheese
- Place a ghost on top of each baguette slice.
- Drizzle balsamic vinegar over the top just before serving, if desired.¼ cup balsamic vinegar
Notes
- Brush the baguette slices with olive oil for a richer flavor. You can also toast them if you prefer.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
- Or for more of a kick, you can use Rotel instead of the tomatoes.
- Provolone can replace the mozzarella if you need another sliced cheese that is firm enough to cut with the ghost cookie cutter.
- Balsamic glaze can replace the balsamic vinegar for a thicker drizzle with less liquid soaking into the bread. Or you can serve the balsamic vinegar on the side and use it as a dip.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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