Skull Salad
Preparation Time: 30 min
Serves 4
INGREDIENTS
- 8 ounces mozzarella (to make it dairy free use a vegan variety)
- 1 pint black cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ cup basil leaves
- ¼ cup Reese’s Baby Corn, cut into bite-sized pieces
- ¼ cup Reese’s Marinated Artichokes, drained and chopped
- 1 tablespoons Reese’s Capers
- Cornish Garlicky Sea Salt, to taste
- Black pepper, to taste
Equipment
- Skull silicone molds
DESCRIPTION
Bring some eerie elegance to your Halloween spread with this Mozzarella Skull Salad! Featuring spooky mozzarella skulls, this salad is a hauntingly good blend of textures and flavors. Fresh black cherry tomatoes, Reese’s Baby Corn, Marinated Artichokes, and Capers combine with tangy balsamic vinegar and olive oil for a creepy twist on a classic dish. Garnish with fresh basil and a sprinkle of garlicky sea salt for a savory bite. Perfect for Halloween gatherings!
DIRECTIONS
- 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 small ball of mozzarella that you cut off to each skull cavity. Lightly press it in.
- 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 released from the mozzarella). 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.
- Alternatively you can also microwave the cheese in the skull molds in short increments.
- Prepare the salad. Slice the cherry tomatoes in half. In a bowl, toss the tomatoes and mozzarella skulls with the balsamic vinegar and olive oil.
- Gently fold in the Reese’s Baby Corn, Marinated Artichokes, and Capers to the salad.
- Season and garnish. Scatter basil leaves over the top and sprinkle with Cornish Garlicky Sea Salt and black pepper to taste before serving.