Step-by-Step Instructions

• Preheat your oven to 400°F (200°C) and freeze the mozzarella for about 10 minutes.
• Slice the baguette diagonally into ½-inch-thick pieces, aiming for about 12 slices.
• Lay the baguette slices on a baking sheet, drizzle with olive oil, and toss to coat.
• Bake the baguette slices for 8-9 minutes until golden brown and crisp.
• Slice the mozzarella into six ¼-inch-thick planks once it's firm from the freezer.
• Cut out ghost shapes from the mozzarella planks using a cookie cutter.
• Spread about 1 teaspoon of pesto evenly onto each crostini slice.
• Place a slice of Campari tomato on top of the pesto on six crostini followed by the mozzarella ghosts.
• Use a skewer or chopstick dipped in balsamic glaze to create faces on the mozzarella ghosts.
• For the remaining crostini, layer with a slice of tomato and chopped mozzarella scraps, then drizzle with balsamic glaze.
• Arrange the ghost crostini on a small plate and remaining crostini on a larger platter for serving.