Ingredients
- 8 ounce pearl mozzarella
- Cherry tomatoes (around 20-24, or as desired) sliced in half
- Fresh basil leaves (a small handful, about 10-12 leaves)
- Olive oil (2-3 tablespoons, for drizzling)
- Balsamic vinegar (1-2 tablespoons, for drizzling)
- Balsamic glaze (1-2 tablespoons, for drizzling)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Take the pearl mozzarella and place them into two silicon skull molds.
- Place one mini mozzarella skull in each pocket of a skull-shaped mold and gently press them in.
- Bake the molds in the preheated oven for 8 minutes.
- Take the molds out of the oven and use a napkin or cloth to gently press out any excess water from the cheese molds.
- Place the molds with the mozzarella skulls in the refrigerator for 10 minutes to set.
- Carefully remove the mozzarella skulls from the molds.
- Arrange the mozzarella skulls on top of the halved cherry tomatoes.
- Drizzle olive oil and balsamic vinegar over the mozzarella skulls and tomatoes followed by the balsamic glaze for added flavor and presentation. Gently toss them together.
- Season with salt and pepper to taste and garnish with fresh basil leaves.