(Maybe Halloween) Caprese Crostini

Prepare the Mozzarella (skulls or not ):

1. For the Halloween caprese skulls, microwave four mozzarella balls (or equivalent sized pieces) for 15 seconds (or until soft and lukewarm—microwaves vary), press one ball into each mold cavity in the skull mold. Mold should be approximately half full, not all the way to the top.
2. Refrigerate about 10-15 minutes until no longer moldable, then pop them out.
3. For the classic version, simply cut your fresh mozzarella to the desired size.

Prepare the balsamic syrup:

1. Combine the balsamic vinegar and brown sugar in a small saucepan. Boil on medium heat, stirring occasionally until reduced by about half. It won’t appear syrupy when warm but will thicken noticeably as it cools.

Prepare the crostini:

1. Cut 12 slices of French bread ½ inch thick.
2. Brush with olive oil, then broil for a few minutes until slightly toasted. Watch carefully since they can go from no color to burnt in seconds.
3. Top a French bread toast with a tomato slice (or half slice for smaller crostini), a basil leaf, then the Halloween mozzarella skull.
4. Drizzle each crostini with about ¼ teaspoon of balsamic syrup.
5. For the classic version, I layered the sliced mozzarella, basil, and tomato on top of the toast slices, then sprinkled with balsamic syrup. You can do whatever order pleases you!