If you’re hosting a spooky movie night or a Halloween or Friday the 13th party, you might be looking for more ideas of what to make.

We have a long list of spooky treats for you to choose from. There are savory recipes like spiderweb eggs, which you can turn into deviled eggs, and sweet recipes like Mummy Oreo cookies and Frankenstein rice crispy treats.

Spooky Bruschetta Recipe

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Spooky Bruschetta Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Roma tomatoes – I look for the firmest tomatoes because they will have the least liquid.
• Shallots – You could also use a white onion. You don’t want to use a yellow onion because it has a very strong flavor.
• Fresh basil – The freshness of the basil adds a really nice flavor that you don’t get from dried herbs.
• Garlic – Fresh garlic adds a lot more flavor than jarred, minced garlic.
• Salt – Salt helps to drain the liquid out of the tomatoes so your bruschetta isn’t soggy, plus salt brings out the other flavors.
• Olive oil – Olive oil marinates the tomatoes and will be used to brush onto the bread as it toasts.
• White balsamic vinegar – This adds a little brightness and sweetness to the tomatoes.
• French baguette – This is what you’ll use for your bruschetta base.
• Mozzarella cheese – This is what you’ll use to carve your ghosts.
• Balsamic glaze – A drizzle of this thick glaze adds a savory element that balances the sweetness of the tomatoes.

How To Make Spooky Bruschetta:

Start by making your bruschetta topping.

Finely dice the tomatoes.

You really want to cut them as small as possibly. Small pieces of tomato fit better on a piece of bread than large ones.

Put the tomato pieces in a medium sized bowl.

I use a metal bowl because it goes in the refrigerator to chill and a metal bowl helps chill the bruschetta topping quicker than if you used a plastic bowl.

If you’re a planner and making this a day ahead, you can use any bowl, but if you only have an hour or so before your party or movie night, a metal bowl really helps.

Chop the shallot as small as possible.

Usually, I say try to chop all of your ingredients to be about the same size, but in this case you want the shallot to be smaller than that tomato so you don’t get a large bite of onion.

Add the cut shallots to the bowl with the tomato.

Cut the basil into tiny strips.

Add them to the bowl with the tomato.

Grate the fresh garlic into the bowl with the other ingredients.

If you don’t have a microplane grater, you can chop the garlic and add it to the bowl. I prefer the microplane grater, though, because you get much smaller pieces of garlic. If you’re hand chopping, that’s fine, but you end up with large garlic chunks that aren’t appealing.

Sprinkle half of the salt on top of the tomatoes.

Add in the olive oil.

Add in the white balsamic vinegar.

Stir until everything is combined.

Sprinkle the rest of the salt on top of the bruschetta mixture and put the bowl in the fridge to marinate.

Quick note: Do you really need to split up the salt? I feel like you do. I think that the first bit of salt flavors the bruschetta and the salt on top permeates through to help drain the water out of the tomatoes.

Let the bowl sit in the fridge for at least an hour. Longer is better, but an hour to 90 minutes is fine.

Preheat the oven to 350 F.

Slice the French bread into half inch pieces.

Quick note: If you’re buying your bread from a grocery store, the bakery will actually slice it for you if you ask. I know it’s not that hard to slice your own bread, but if you can get it done at the store, which means you’re saving yourself time at home, why wouldn’t you?

Use a pastry brush to brush a tiny bit of olive oil onto each side of the bread.

Put the bread on a large sheet pan and bake for nine minutes. Flip the bread after five minutes.

While the bread is baking, make the mozzarella cheese ghosts.

Cut very thin slices of mozzarella cheese from a block. Then, cut each slice in half.

Use a knife to round out two of the corners to make a ghost-shaped head.

Grab three different sized piping tips.

Use the largest piping tip to cut two semicircles out of the bottom to make the wavy bottom of the ghost.

Use the smallest piping tip to make two holes for the eyes.

Then, use a larger piping tip to make a hole for the mouth.

This was very easy to do with piping tips. If you don’t have any, you can use a chopstick to make the face and a small knife to cut the bottom.

If you have a small ghost-shaped cookie cutter, you can just use that to cut the cheese. That’s the fastest way.

When the bread is done, take it out of the oven and top it with the bruschetta topping.

I use a slotted spoon when I’m doing this because a lot of liquid will drain from the tomatoes and sit at the bottom of the bowl. You don’t want that liquid on your bread because it’ll make it very soggy.

Drizzle some lines of balsamic glaze on top of the tomatoes.

Quick note: Balsamic glaze is a thick finishing glaze that adds a ton of flavor to your bruschetta. It’s not interchangeable with balsamic vinegar, which is very thin in comparison.

I buy a bottle of balsamic glaze at ALDI, so if you have an ALDI close you can look for it there. If you can’t find it anywhere, you can skip this step, but you do end up missing a lot of flavor.

Add one of the mozzarella ghosts on top of the balsamic glaze.

Continue until you’re done with all of the boo-schetta.

Spooky Bruschetta: Frequently Asked Questions