Preheat your oven to 400°F (200°C) to achieve a perfectly crispy base for your Caprese Crostini Ghosts.

Place the fresh whole-milk mozzarella in the freezer for about 10 minutes to firm up.

Slice the baguette diagonally into 1/2-inch pieces and lay them on a baking sheet.

Drizzle the baguette slices with extra-virgin olive oil and bake for 8–9 minutes until golden brown.

Remove the mozzarella from the freezer and slice it into 1/4-inch thick planks, then cut out ghost shapes using a cookie cutter.

Spread a generous layer of pesto on each crostini slice and layer on a slice of juicy Campari tomato, followed by the mozzarella ghost.

Use a skewer dipped in balsamic glaze to draw ghost faces on the mozzarella.

Carefully place the crostini on a platter and serve immediately.