Preheat your oven to 400°F (200°C) and place the mozzarella in the freezer for 10 minutes.

Slice the baguette diagonally into 1/2-inch thick slices and arrange on a baking sheet.

Drizzle the baguette slices with olive oil and bake for 8-9 minutes until golden and crisp.

Slice the chilled mozzarella into 1/4-inch thick planks and cut out ghost shapes with a cookie cutter.

Spread a layer of pesto on each baked baguette slice, then top with a slice of tomato and the mozzarella ghost.

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

Sprinkle chopped mozzarella scraps on top and drizzle with balsamic glaze before serving.