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Easy cheesy caprese – made spooky for Halloween with cheese balls shaped like pumpkins and ghosts! This is one of my favorite festive sides that is packed with color and fresh flavor – and we’re going to show just how easy it is to make and serve for Halloween.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Spooky Caprese Salad
We have a huge Halloween party every year! Its so much fun dressing up and having friends over for some dancing and creepy treats. This spooky caprese salad is a huge hit at our party since it is gluten and sugar free and a perfect option for health conscious party goers.
For this recipe I use a candy mold to heat the mozzarella just until it is willing to conform and then let it cool before removing them. You can use any candy mold but I prefer using the oven safe silicone molds since I think the mozzarella skulls come out so much easier. If you are looking for more ideas for your Halloween table spread check out my Halloween page!
How to Make Spooky Caprese Salad
First assemble the following ingredients:
- Fresh tomatoes: Juicy, ripe tomatoes provide a sweet, tangy, and slightly acidic base that balances the richness of the cheese and the freshness of the basil.
- Fresh mozzarella: The soft, creamy texture and mild flavor of mozzarella add richness and contrast to the tangy tomatoes, creating a smooth bite.
- Fresh basil: Basil adds a fresh, aromatic flavor with a slight peppery and sweet note, which complements both the cheese and tomatoes beautifully.
- Extra virgin olive oil: Drizzled over the salad, olive oil brings a rich, fruity taste that enhances the flavors of the tomatoes and mozzarella and adds moisture to the dish.
- Balsamic vinegar (optional): Some variations include a drizzle of balsamic vinegar, which adds a sweet tang and depth, balancing the fresh and creamy elements of the salad.
- Salt and pepper: These essential seasonings enhance and bring out the natural flavors of each ingredient, adding balance to the salad.
Once you’ve gathered your ingredients, we will use the following process:
- Mold Mozzarella. Preheat the oven to 350ºF and set the silicon molds onto a rimmed baking sheet for stability. Lightly grease the interiors of the skull molds. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese – it will not melt but will become pliable. Use a folded paper napkin to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella, which will be more than you think). Press the cheese well into the molds to get a good form, being careful not to burn yourself.
- Cool. Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.
- Assemble. Slice the cherry tomatoes in half and then toss the tomatoes and mozzarella skulls, with the balsamic and olive oil. Scatter basil leaves over top and sprinkle with salt before serving. Enjoy you spooky caprese salad!
Tips and Tricks for Halloween Caprese Salad
Use Fresh Mozzarella: Opt for fresh mozzarella that’s soft and pliable. It melts and reshapes easily, making it perfect for molding into ghost and pumpkin shapes.
Heat Gently: Warm the mozzarella gently in the microwave or in a double boiler. Only heat it until it becomes pliable (around 15-20 seconds in the microwave), but be careful not to melt it too much as it can lose its structure.
Prepare Silicone Molds: Lightly coat the silicone molds (in ghost or pumpkin shapes) with a small amount of non-stick spray or olive oil to ensure the mozzarella releases easily without sticking.
Press the Mozzarella Firmly: Press the heated mozzarella firmly into the molds to ensure that it takes on the details of the shapes. Use a spatula or your fingers to smooth it out evenly and fill all the crevices.
Chill the Mozzarella: After pressing the mozzarella into the molds, place them in the refrigerator or freezer for 10-15 minutes to firm up the shapes. This will help them hold their form when unmolded.
Unmold Carefully: Once the mozzarella has set, carefully pop them out of the silicone molds. Do this slowly and gently to avoid breaking the delicate shapes.
Serve with Tomato “Blood”: Arrange the shaped mozzarella ghosts and pumpkins on a platter with sliced tomatoes or cherry tomatoes as a base. You can drizzle balsamic glaze for a spooky “blood” effect and a burst of flavor.
Garnish with Fresh Basil: Add fresh basil leaves around the mozzarella shapes to give the salad a vibrant, Halloween-themed presentation. Use small basil leaves to resemble vines for the pumpkins or as “spooky greenery.”
Get Creative with Toppings: For an extra touch, add black olives cut into small pieces to make eyes or mouths on the ghosts or pumpkins for a fun Halloween twist!
FAQs
No, pre-shredded mozzarella won’t work well because it contains anti-caking agents that prevent it from melting and molding properly, plus we’re not melting the cheese, but softening it. Fresh mozzarella is best for shaping.
Only heat the mozzarella for 10-20 seconds in the microwave, or a few minutes in the oven until it becomes pliable, but not fully melted. You just need it soft enough to press into the molds.
Use Halloween-themed silicone molds that have ghost, pumpkin, or other spooky shapes. Ensure the molds are flexible and non-stick for easy removal of the mozzarella.
Lightly coat the molds with a small amount of non-stick spray or olive oil before pressing the mozzarella into them. This will help the shapes release easily after chilling.
Chill the mozzarella in the molds for 10-15 minutes in the fridge or freezer until it firms up and holds its shape. This step is crucial for unmolding the mozzarella without breaking.
Yes, you can make the mozzarella shapes up to a day ahead. Keep them covered in the fridge until ready to serve. This is a great time-saver for parties or events.
Fresh mozzarella is ideal because of its soft, pliable nature, but you could experiment with other soft, meltable cheeses like provolone or fontina, though results may vary.
More Halloween Treats
Banana Nutella Mummies – a spooky delightful treat made by wrapping sweet bananas and creamy hazelnut spread in flaky puff pastry.
White Chocolate Dipped Ghost Cookies – a delectable, sweet treat for you and your kids at Halloween. These cookies are super quick and easy to assemble!
Halloween Oreo Cheesecake Dip – the perfect dessert dip with Halloween Oreos, cream cheese, sugar, and Cool Whip for a spooky sweet treat everybody loves!
Spooky Halloween Punch – sparkling fruit punch loaded with creepy crawly surprises perfect for celebrating Halloween with your kids! With gummy worms and eyes, shredded coconut “werewolf” fur, and a fun tropical flavor, this punch is always kids favorite for a spooky treat!
Caramel Apple Mummies – sweet, crispy, easy to make, and the perfect Halloween treat. They will delight your kids and impress your dinner guests.
Try these favorites:
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Spooky Caprese Salad
Equipment
Ingredients
- 8 oz mozzarella
- 1 pint black cherry tomatoes halved 2 tablespoons balsamic vinegar
- 2 tbsp olive oil
- ¼ cup basil leaves
- sea salt and pepper to taste
Instructions
- Make the mozzarella skulls. Preheat the oven to 350ºF and set the silicon molds onto a rimmed baking sheet for stability. Lightly grease the interiors of the skull molds. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese – it will not melt but will become pliable. Use a folded paper napkin to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella, which will be more than you think). Press the cheese well into the molds to get a good form, being careful not to burn yourself.
- Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.
- Slice the cherry tomatoes in half and then toss the tomatoes and mozzarella skulls, with the balsamic and olive oil. Scatter basil leaves over top and sprinkle with salt before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
