Turn fresh mozzarella into spooky skulls for a Halloween charcuterie board. Easy, no-cook, and kid-friendly with fun garnish options.

Scale

12 oz fresh mozzarella (block, balls, or bocconcini)

1 tbsp extra-virgin olive oil, plus more for serving

1 tsp dried Italian herbs or 1 tbsp chopped fresh basil

Pinch fine sea salt and black pepper (optional)

1 tbsp tomato paste or thick red sauce for eye details (optional)

4 thin slices prosciutto or sun-dried tomato strips for wrapping (optional)

1. Lightly brush silicone skull molds with olive oil to prevent sticking.

2. Cut mozzarella into pieces sized to fit mold cavities, or use one bocconcino per cavity.

3. Sprinkle a pinch of herbs into each cavity (optional) to create speckled details.

4. Press mozzarella firmly into molds, packing well and smoothing the tops.

5. Season lightly with salt and pepper if desired; press to help it adhere.

6. Chill molds in the refrigerator until firm, 30 minutes.

7. Flex molds to gently unmold the skulls; trim edges with a paring knife if needed.

8. Dot eye sockets with a tiny bit of tomato paste for a creepy effect (optional).

9. Wrap a thin ribbon of prosciutto or sun-dried tomato around a few skulls for a mummified look (optional).

10. Drizzle with a touch of olive oil and serve on a board with crackers, meats, olives, and grapes.

11. Store leftovers covered and refrigerated up to 2 days.