If you love a classic bruschetta but want a little spooky sparkle for Halloween, Boo-Schetta is your new party trick. Think garlicky tomatoes piled on crisp toasts with melty mozzarella ghosts. Cute, craveable, and so easy.
Why You’ll Love This Boo-Schetta
- Fast and festive – ready in about 20 minutes.
- Simple ingredients with big, fresh flavor.
- Kid-approved craft meets appetizer, thanks to mozzarella ghosts.
- Easy to scale for parties and potlucks.
Boo-Schetta Ingredients & Substitutions
- 1 large baguette, cut into 1/2-inch slices (use gluten-free baguette if needed)
- 3 tbsp extra-virgin olive oil, divided (avocado oil works)
- 3 garlic cloves – 1 halved for rubbing toasts, 2 minced for topping
- 2 cups diced ripe tomatoes, seeded (cherry or Roma; canned diced tomatoes drained in a pinch)
- 1/3 cup chopped fresh basil, plus more for garnish (or parsley)
- 1/2 tsp kosher salt, plus flaky salt to finish
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 8 oz low-moisture mozzarella, sliced 1/4 inch (fresh mozzarella or vegan mozzarella also work)
- 2 tbsp balsamic glaze or reduction, for drizzling (or a splash of balsamic vinegar)
No ghost-shaped cutter? Use a small knife to cut wavy ghost outlines or gently tear shapes by hand. Ricotta can be piped into ghost shapes if you prefer a creamy spread.
Step-by-Step Instructions to Make Boo-Schetta
Preheat and Prep
Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
Slice and Toast the Crostini
Arrange baguette slices on the pan. Brush both sides with 2 tbsp olive oil and season lightly with salt and pepper. Bake 6 to 8 minutes, flipping once, until golden and crisp at the edges.
Make the Tomato-Basil Topping
In a bowl, combine diced tomatoes, minced garlic, basil, remaining 1 tbsp olive oil, 1/2 tsp kosher salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. Let it sit 5 minutes to mingle.
Cut the Mozzarella Ghosts
Slice mozzarella 1/4 inch thick. For clean cuts, chill slices in the freezer 10 minutes, then press with a mini ghost cutter. Add tiny olive bits, black sesame seeds, or pepper flakes as eyes.
Rub Toasts with Garlic
While crostini are warm, gently rub the cut side of the halved garlic clove over the surface for a fragrant finish.
Assemble and Finish
Spoon tomato topping onto each toast. Nestle a mozzarella ghost on top. Return to the oven for 45 to 60 seconds just to soften the cheese slightly. Drizzle with balsamic glaze, sprinkle flaky salt, and garnish with extra basil. Serve right away.
Tips for Success
- Seed juicy tomatoes to prevent soggy toasts.
- Pat mozzarella dry before cutting shapes so they hold well.
- Chill cheese briefly to get sharp ghost outlines.
- Toast crostini fully; a crisp base stays sturdy under the topping.
- Add tomatoes at the last minute for the freshest bite.
Variations of Boo-Schetta
- Caprese Boo-Schetta: Swap balsamic glaze for a swipe of pesto and add a basil leaf under each ghost.
- Spooky Olive Eyes: Top with sliced black and green olives for eyes on each toast.
- Pumpkin Patch: Spread whipped goat cheese and dot with roasted orange peppers for a pumpkin vibe.
- Harissa Heat: Stir 1 tsp harissa into tomatoes for a warm, smoky kick.
- Mummy Bites: Crisscross thin strips of mozzarella over the tomato to look like mummies, then add olive eyes.
Serving Suggestions: What to Pair with Boo-Schetta
- Butternut squash soup or tomato basil soup
- Big fall salads with apple, walnut, and vinaigrette
- Game-day chili or a simple pasta night
- Spiced cider, pumpkin ale, or a bubbly spritz
Storage & Reheating Instructions
For best texture, store components separately. Keep crostini in an airtight container at room temperature up to 3 days. Refrigerate tomato topping up to 2 days. Cut mozzarella ghosts up to 24 hours ahead, layered between parchment, covered, and chilled.
To re-crisp crostini, warm at 350°F for 4 to 6 minutes. Assemble just before serving. Assembled Boo-Schetta is best within 30 minutes. Freezing is not recommended.
Memories Made Around the Table
Every Halloween, we carve pumpkins, crank up a spooky playlist, and set out a tray of Boo-Schetta. The kids love stamping out the ghosts, and I love watching the plate vanish in minutes.
FAQs
Can I make Boo-Schetta ahead? Toasts and topping can be made ahead; keep separate. Assemble and warm the cheese just before serving for the best crunch.
No ghost cutter? Use a small paring knife to cut curvy shapes, tear the cheese by hand for rustic ghosts, or pipe ricotta into ghost mounds with a zip-top bag.
How do I keep the toasts from getting soggy? Seed tomatoes, toast bread well, and assemble at the last minute. A light oil brush on the toasts also helps create a barrier.
Gluten-free or dairy-free tips? Use a gluten-free baguette and a vegan mozzarella that melts slightly, or try whipped dairy-free cream cheese piped into ghosts.
Final Thoughts
Boo-Schetta brings playful Halloween charm to a crowd-pleasing classic. With simple ingredients, a little prep, and those adorable mozzarella ghosts, you have a party-perfect bite everyone will remember.
Boo-Schetta Halloween Bruschetta Appetizer
Equipment
- 1 Oven
- 1 Sheet pan
- 1 Parchment Paper for easy cleanup
- 1 Mixing Bowl
- 1 Pastry Brush for brushing oil
- 1 Knife
- 1 Mini ghost cutter (optional)
Ingredients
Crostini
- 1 baguette large; cut into 1/2-inch slices
- 2 tbsp extra-virgin olive oil for brushing
- Kosher salt to taste, for toasts
- Black pepper to taste, for toasts
- 1 clove garlic halved, for rubbing toasts
Tomato-Basil Topping
- 2 cup ripe tomatoes diced, seeded
- 2 clove garlic minced
- 1 tbsp extra-virgin olive oil
- 0.33 cup fresh basil chopped, plus more for garnish
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- Pinch red pepper flakes optional
Mozzarella Ghosts & Finish
- 8 oz low-moisture mozzarella sliced 1/4 inch
- 2 tbsp balsamic glaze or reduction for drizzling
- Flaky salt to finish
- Extra fresh basil for garnish
- Tiny olive bits black sesame seeds, or pepper flakes, for ghost eyes (optional)
Instructions
Preheat and Prep
- Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
Slice and Toast the Crostini
- Arrange baguette slices on the pan. Brush both sides with 2 tbsp olive oil and season lightly with salt and pepper. Bake 6 to 8 minutes, flipping once, until golden and crisp at the edges.
Make the Tomato-Basil Topping
- In a bowl, combine diced tomatoes, minced garlic, basil, remaining 1 tbsp olive oil, 1/2 tsp kosher salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. Let it sit 5 minutes to mingle.
Cut the Mozzarella Ghosts
- Slice mozzarella 1/4 inch thick. For clean cuts, chill slices in the freezer 10 minutes, then press with a mini ghost cutter. Add tiny olive bits, black sesame seeds, or pepper flakes as eyes.
Rub Toasts with Garlic
- While crostini are warm, gently rub the cut side of the halved garlic clove over the surface for a fragrant finish.
Assemble and Finish
- Spoon tomato topping onto each toast. Nestle a mozzarella ghost on top. Return to the oven for 45 to 60 seconds just to soften the cheese slightly. Drizzle with balsamic glaze, sprinkle flaky salt, and garnish with extra basil. Serve right away.