Ingredients
Scale
- 6 mini bagels (sliced in half)
- 1/2 cup pizza sauce or marinara
- 8 oz fresh mozzarella logs or slices (non-shredded works best for shapes)
- 1 small can sliced black olives
- 1 teaspoon dried oregano
- Optional: red pepper flakes for a little “devilish” heat
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Arrange the mini bagel halves on the sheet with the cut side facing up. If you like a crunchier base, pop the bare bagels in the oven for 3 minutes before adding any toppings.
- Take your fresh mozzarella slices and use a small paring knife to cut out ghostly silhouettes. Don’t worry about making them perfect; irregular shapes actually look more like “real” floating ghosts! If you have a small ghost-shaped cookie cutter, that works even better. Ensure each cheese ghost is slightly smaller than the diameter of the bagel so the sauce “frame” is still visible.
- Spoon about one tablespoon of pizza sauce onto each bagel half. Spread it evenly to the edges. Sprinkle a tiny pinch of dried oregano over the sauce for extra flavor. Carefully place one cheese ghost in the center of each sauce-covered bagel.
- Slide the baking sheet into the oven. Bake for 8 to 10 minutes. Watch closely! You want the cheese to melt and become glossy, but you don’t want it to brown or lose its ghost shape completely. The edges of the bagel should be slightly golden and crisp.
- Remove the bagels from the oven and let them sit for one minute. Take small pieces of black olives and place them onto the melted cheese to create the eyes and a mouth for each ghost. Using a toothpick can help you place the tiny olive bits precisely. Serve while warm and gooey!
- Cook Time: 25 minutes