Halloween Caprese Smokie Popper Skewers

1. Make the Mozzarella Skulls
   • Preheat the oven to 300°F (150°C).
   • Place the bocconcini in an oven-safe silicone skull mould and heat for 2-3 minutes, checking frequently, until the cheese softens enough to press into the mould.
   • Remove from the oven, allow it to cool, and gently pat dry with paper towels to absorb excess liquid.
   • Refrigerate until firm, then carefully remove the skulls from the mould.
2. Make the Mozzarella Eyeballs
   • Using a large bubble tea straw, poke a hole into the centre of each bocconcini.
   • Insert a medium-sized pitted olive into each hole to create the pupil of the eyeball.
3. Make the Strawberry Balsamic Glaze
   • Add the finely chopped strawberries and balsamic glaze to a small saucepan.
   • Heat over medium-low heat, stirring occasionally, until the strawberries soften and release their juices.
   • Remove from the heat and strain the mixture through a fine-mesh sieve, pressing gently to extract the sauce. Discard the solids and let the glaze cool slightly to thicken.
4. Warm the Jalapeño Cheddar Poppers
   • Heat a non-stick pan over medium-low heat.
   • Add Grimm’s Jalapeño Cheddar Poppers and warm, turning occasionally, until the outside is lightly golden and crisp. Let cool slightly before assembling.
5. Assemble the Skewers
   • Thread a mozzarella skull or eyeball onto each skewer, along with a cherry tomato, fresh basil leaves, and a Jalapeño Cheddar Popper. Arrange the ingredients in your preferred order.
   • Arrange the skewers on a serving platter and lightly drizzle with extra virgin olive oil and the strawberry balsamic glaze for a spooky “bloody” finishing touch.

Tip: Prepare the mozzarella shapes and strawberry balsamic glaze ahead of time and refrigerate in airtight containers until ready to assemble.