Preheat the oven to 350°F.

Place a silicone skull mold on a baking sheet and fill each mold with mozzarella pearls.

Bake for 6–7 minutes until the cheese melts but does not brown.

Remove and press down gently with a lightly oiled spoon to form solid skulls. Dab excess moisture with a paper towel and let cool completely in molds.

Increase oven temperature to 475°F.

Slice cherry tomatoes in half lengthwise and place cut side down on a parchment-lined baking sheet.

Drizzle with olive oil and season with salt, pepper, and red pepper flakes.

Roast for 10–15 minutes until soft and browned. Remove and set aside.

Slice baguette into ½-inch pieces, arrange on a baking sheet, and toast for 8–10 minutes until slightly golden.

Mix basil pesto with black gel food coloring, adding a small amount at a time until it turns dark.

Spread the black pesto evenly over each toasted bread slice.

Return to the oven for 8–10 more minutes until the edges are crisp.

Top each piece with roasted tomatoes and a mozzarella skull.

Serve on a platter drizzled with balsamic glaze and garnish with fresh basil.