13 Halloween Potluck Ideas for Work That Impress Colleagues

Bringing a dish to a Halloween potluck at work does not have to be stressful. These ideas focus on recipes that are easy to prepare ahead of time. Each one is meant to travel well and look festive without much extra effort. You can pick from sweet or savory options depending on what your colleagues prefer. The recipes use common ingredients and clear steps so you can get them done quickly.

Helpful Tips Before You Start

A bit of planning keeps your dish easy to transport and ready to share at the office.

Choose make-ahead recipes

Pick options that taste better after sitting overnight. This cuts down on morning prep and lets you focus on getting everything to the office on time.

Use sturdy, stackable containers

Bring food in foil pans or lidded dishes that travel well in a car. Avoid fragile platters that can shift or spill during the commute.

Add a simple Halloween touch

Use orange cheese, black olives, or a quick sprinkle of paprika instead of complicated decorations. Small details help the dish fit the theme without extra work.

Label ingredients clearly

Note any common allergens or if the item is vegetarian right on the lid. Colleagues appreciate the heads-up and it helps the food get eaten faster.

Spooky Stuffed Mini Pumpkins with Quinoa and Cranberries

These stuffed mini pumpkins bring a festive touch to any work potluck without much fuss. The small pumpkins act as both edible bowls and eye-catching centerpieces that travel well. The filling combines fluffy quinoa with tart cranberries for a mix of textures and a balance of savory and sweet notes.

This dish works best when you need something that feels seasonal yet practical for sharing. Colleagues appreciate the built-in portion control and the fact that it stays satisfying at room temperature.

Spooky Stuffed Mini Pumpkins with Quinoa and Cranberries

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Course Side Dish

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Saucepan
• Knife

Ingredients

  

• 4 mini pumpkins
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

 

• Preheat the oven to 375 degrees F. Slice the tops off each mini pumpkin and scoop out the seeds and strings. Place the pumpkins on a baking sheet.
• Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
• Add the quinoa, vegetable broth, and dried cranberries to the saucepan. Season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed.
• Remove the quinoa mixture from heat and stir in the chopped parsley. Spoon the filling evenly into the prepared pumpkins.
• Bake the stuffed pumpkins for 25 to 30 minutes until the pumpkin flesh is tender when pierced with a fork. Let them cool slightly before serving.

Notes

Choose mini pumpkins that feel heavy for their size so the walls stay firm after baking. The quinoa filling can be made a day ahead and stored in the fridge, then simply reheated and stuffed before the final bake. Skip the parsley if you want a milder flavor, or add a handful of toasted pecans for extra crunch right before serving.

Course: Side Dish
Cuisine: American
Equipment: Baking sheet, Saucepan, Knife

Ghostly Deviled Eggs with Black Olive Spiders

These deviled eggs bring a light Halloween theme to a work potluck without extra effort. The olive spiders sit on top of the creamy filling for a quick visual that still looks polished on a shared table.

The dish travels well and holds up during a long afternoon. Each bite gives a smooth, tangy center with a hint of salt from the olives.

Ghostly Deviled Eggs with Black Olive Spiders

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Saucepan
• Mixing Bowl
• Knife
• Fork

Ingredients

  

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon paprika
• 6 pitted black olives

Instructions

 

• Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 12 minutes.
• Drain the eggs and transfer them to a bowl of ice water. Cool for 5 minutes, then peel under running water.
• Slice each egg in half lengthwise and remove the yolks to a mixing bowl. Arrange the whites on a serving plate.
• Mash the yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and black pepper. Stir until smooth.
• Spoon or pipe the yolk mixture back into the egg whites.
• Slice 6 olives in half lengthwise to create spider bodies. Cut the remaining olive pieces into thin strips for legs. Place one olive half on each deviled egg and arrange the strips as legs.
• Sprinkle paprika lightly over the filling.

Notes

Slice the olives just before serving so the legs stay distinct. If you make the eggs ahead, store the assembled spiders separately and add them right before the potluck to keep the pattern sharp. A small zip-top bag works well for piping the filling if you do not have a pastry bag.

Course: Appetizer
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Knife, Fork

Witch’s Cauldron Spinach Artichoke Dip in Sourdough Bowl

This spinach artichoke dip comes together quickly and looks striking when served in a hollowed sourdough loaf. The bread bowl acts as an edible container that keeps the dip warm during a work potluck. Colleagues can scoop the creamy mixture with the bread pieces or crackers.

The finished dip has a thick, cheesy texture with bits of spinach and artichoke throughout. It tastes savory and slightly tangy from the cream cheese and Parmesan. The presentation fits a Halloween theme without extra decorations.

Witch’s Cauldron Spinach Artichoke Dip in Sourdough Bowl

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Ingredients

  

• 1 round sourdough bread loaf
• 10 oz frozen chopped spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat the oven to 375°F. Line a baking sheet with foil.
• Cut a circle around the top of the sourdough loaf and remove the lid. Hollow out the center, leaving a 1-inch thick wall on all sides.
• In a large mixing bowl, combine the cream cheese, sour cream, Parmesan, mozzarella, minced garlic, salt, and black pepper. Stir until smooth.
• Add the drained spinach and chopped artichoke hearts to the bowl. Mix until evenly distributed.
• Spoon the mixture into the hollowed sourdough bowl. Place the filled loaf on the prepared baking sheet.
• Bake for 25 minutes, or until the top is lightly browned and the dip is hot throughout. Serve the bread lid and removed bread chunks on the side for dipping.

Notes

Make the dip filling the night before and store it in the refrigerator, then assemble and bake at the office if a kitchen is available. Reheat leftovers in a 350°F oven for 10 minutes to restore the creamy texture. Skip the salt if your Parmesan is very salty.

Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Mummy-Wrapped Brie with Fig Jam and Pecans

This mummy-wrapped brie brings a light Halloween touch to a work potluck without much fuss. The pastry strips form a simple bandage look over the cheese, while the fig jam and pecans add a sweet and crunchy contrast to the creamy center.

It travels well in a covered dish and reheats nicely if you have access to an oven at the office. Colleagues can scoop it onto crackers or slices of baguette for an easy shared bite.

Mummy-Wrapped Brie with Fig Jam and Pecans

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Pastry brush
• Sharp knife

Ingredients

  

• 1 (8-ounce) round brie cheese
• 1 sheet puff pastry, thawed
• ¼ cup fig jam
• ¼ cup chopped pecans
• 1 egg, beaten

Instructions

 

• Heat the oven to 400°F and line a baking sheet with parchment paper.
• Place the brie round in the center of the sheet.
• Spread the fig jam evenly over the top of the brie.
• Sprinkle the chopped pecans over the jam.
• Cut the puff pastry into thin strips and lay them across the brie in a crisscross pattern to resemble bandages, leaving a small gap for the face.
• Brush the pastry strips lightly with the beaten egg.
• Bake for 20 minutes until the pastry turns golden brown and the cheese softens.
• Let the brie rest for 5 minutes before serving.

Notes

Use a sharp knife to keep the pastry strips even so they bake at the same rate. If the fig jam is very thick, warm it slightly before spreading to make it easier to apply. Leftovers can be covered and stored in the fridge, then reheated briefly in a 350°F oven to restore the flaky texture.

Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Pastry brush, Sharp knife

Black Cat Balsamic Caprese Skewers

These skewers bring a simple Caprese combination to a work potluck with a light Halloween touch. The black olives form quick cat ears on each piece, giving the tray a festive look without extra tools or time. Juicy tomato, creamy mozzarella, and fresh basil stay balanced under a drizzle of balsamic glaze.

The recipe travels well and needs no oven or reheating, so it fits easily into a shared office table. Colleagues can grab one skewer at a time, and the colors stay bright even after a few hours.

Black Cat Balsamic Caprese Skewers

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Wooden skewers
• Serving platter

Ingredients

  

• 12 cherry tomatoes
• 12 small mozzarella balls
• 12 fresh basil leaves
• 24 black olives
• 1/4 cup balsamic glaze
• 12 wooden skewers

Instructions

 

• Thread one cherry tomato onto each wooden skewer, followed by one mozzarella ball and one basil leaf.
• Add two black olives to each skewer by pressing them into opposite sides of the mozzarella ball to form cat ears.
• Place the finished skewers on a serving platter.
• Drizzle the balsamic glaze evenly over the skewers just before serving.

Notes

Pitted black olives slide onto the mozzarella more easily and keep the ears secure. Assemble the skewers up to four hours ahead and store them covered in the fridge, then add the glaze right before the potluck to avoid sogginess. If the olives feel too large, slice them in half lengthwise before positioning the ears.

Course: Appetizer
Cuisine: Italian
Equipment: Wooden skewers, Serving platter

Pumpkin Hummus Platter with Roasted Veggie Dippers

This pumpkin hummus brings a fall twist to a classic dip and works well for office potlucks. The bright orange color fits the Halloween theme while the roasted veggie dippers add color and crunch that travels easily. The hummus stays creamy and the spices give it a warm, savory taste that pairs nicely with the slightly charred vegetables.

The platter looks thoughtful without much extra effort. Colleagues can scoop and dip right from the serving tray, which keeps things simple during a busy workday.

Pumpkin Hummus Platter with Roasted Veggie Dippers

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Food processor
• Baking sheet
• Mixing bowl

Ingredients

  

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 2 tablespoons tahini
• 1 garlic clove
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 carrots, cut into sticks
• 1 sweet potato, cut into cubes
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into half-moons
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Preheat the oven to 400°F. Spread the carrot sticks, sweet potato cubes, red bell pepper strips, and zucchini half-moons on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, turning once halfway through, until the edges turn golden and the pieces soften.
• While the vegetables roast, add the chickpeas, pumpkin puree, tahini, garlic clove, remaining 2 tablespoons olive oil, lemon juice, cumin, smoked paprika, salt, and pepper to a food processor.
• Blend the mixture until smooth, stopping to scrape down the sides as needed. Add a splash of water if the hummus feels too thick.
• Spoon the hummus onto a serving platter and spread it into an even layer. Arrange the roasted vegetables around the hummus. Sprinkle the chopped parsley over the top before serving.

Notes

Make the hummus a day ahead and store it in the fridge so the flavors settle. If the dip thickens overnight, stir in a teaspoon of olive oil before plating. The roasted sweet potato cubes add natural sweetness that balances the earthy pumpkin, so avoid extra sugar in the hummus.

Course: Appetizer
Cuisine: American
Equipment: Food processor, Baking sheet, Mixing bowl

Harvest Moon Butternut Squash and Kale Salad

This salad brings roasted butternut squash and sturdy kale together for a dish that travels well to the office. The orange squash cubes stand out against the deep green leaves, and the mix of sweet and savory flavors makes it easy to serve alongside other potluck dishes without needing reheating.

The texture stays balanced because the kale softens just enough under a light dressing while the squash holds its shape after roasting. Dried cranberries and toasted nuts add chewy and crunchy elements that keep each bite interesting even after sitting on a buffet table.

Harvest Moon Butternut Squash and Kale Salad

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Course Salad

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Large bowl
• Whisk

Ingredients

  

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1/4 cup crumbled feta cheese

Instructions

 

• Preheat the oven to 400 degrees F. Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Spread them in a single layer and roast for 25 minutes until the edges turn golden and the centers soften.
• While the squash roasts, place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and massage the leaves with your hands for 2 minutes until they darken and soften slightly.
• In a small bowl, whisk the remaining 1 tablespoon olive oil with the balsamic vinegar and maple syrup until the dressing thickens and combines.
• Add the warm roasted squash to the kale. Pour the dressing over the top and toss gently to coat everything evenly.
• Sprinkle the dried cranberries, chopped pecans, and crumbled feta over the salad just before serving so the toppings stay distinct.

Notes

Massage the kale early so it does not wilt too much during transport to the office. If you make the salad ahead, keep the feta and pecans in separate containers and add them right before the potluck starts to preserve crunch. Swap the pecans for walnuts if that is what you have on hand, but skip any nut that has been heavily salted.

Course: Salad
Cuisine: American
Equipment: Baking sheet, Large bowl, Whisk

Spiderweb Black Bean and Corn Salsa Cups

These Spiderweb Black Bean and Corn Salsa Cups add a simple Halloween detail to a work potluck spread. The black bean and corn base stays fresh and colorful while a quick sour cream web on top gives each cup a festive look without extra effort.

The salsa brings bright lime and cilantro notes with a mix of textures from the beans and corn. Small portions make them easy to grab and eat during a busy office gathering.

Spiderweb Black Bean and Corn Salsa Cups

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Course Appetizer

Cuisine Mexican

Servings 4 people

Equipment

• Mixing Bowl

Ingredients

  

• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/3 cup sour cream

Instructions

 

• Combine the black beans, corn, tomatoes, red onion, cilantro, lime juice, salt, and cumin in a mixing bowl. Stir until the ingredients are evenly mixed.
• Divide the salsa mixture among four small cups, filling each about three-quarters full.
• Spoon the sour cream into a small zip-top bag and cut off one tiny corner to create a piping bag. Pipe a spiral of sour cream over the salsa in each cup.
• Drag a toothpick from the center of the spiral outward in straight lines to form the web pattern on top of each cup.

Notes

Prepare the salsa mixture up to a day ahead and store it covered in the refrigerator, then pipe the sour cream webs right before you pack the cups for work. The cumin adds a light earthy note that pairs well with the lime, so taste the salsa once mixed and add a pinch more salt only if needed.

Course: Appetizer
Cuisine: Mexican
Equipment: Mixing Bowl

Caramel Apple Brie Tartlets with Toasted Pecans

These tartlets bring together creamy brie, spiced apples, and caramel in a portable format that travels well to the office. They offer a mix of sweet and savory notes that feel seasonal and stand out on a potluck table without requiring plates or forks.

The flaky shells hold their shape after baking, while the toasted pecans add crunch against the soft filling. This makes them a reliable choice for work events where you want something a bit more polished than standard snacks.

Caramel Apple Brie Tartlets with Toasted Pecans

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Skillet
• Oven

Ingredients

  

• 12 mini phyllo pastry shells
• 2 tablespoons butter
• 2 medium apples, peeled and diced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 6 ounces brie cheese, cut into small cubes
• 1/2 cup caramel sauce
• 1/3 cup pecans, toasted and chopped

Instructions

 

• Preheat the oven to 350 degrees F and arrange the phyllo shells on a baking sheet.
• Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 5 to 7 minutes until the apples soften slightly.
• Place a few cubes of brie into each phyllo shell. Spoon the cooked apples evenly over the cheese.
• Bake for 8 to 10 minutes until the brie begins to melt.
• Remove from the oven and drizzle each tartlet with caramel sauce. Sprinkle the toasted pecans on top before serving.

Notes

Toast the pecans in a dry skillet for a few minutes before chopping to bring out their flavor. These tartlets hold up best if assembled and baked just before leaving for work, though the apple mixture can be prepared a day ahead and reheated quickly. Skip extra toppings to keep the caramel and pecan contrast clear.

Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Skillet, Oven

Roasted Red Pepper and Tomato Skull Soup Shooters

This roasted red pepper and tomato soup turns into fun skull soup shooters that stand out at any office potluck. The smoky roasted flavors pair with a smooth texture that feels festive without much effort. Colleagues can sip them quickly while mingling, and the small portions keep things light.

It works well for Halloween gatherings because you can prepare the soup ahead and pour it into small glasses for easy serving. The taste is rich and slightly sweet from the roasted vegetables.

Roasted Red Pepper and Tomato Skull Soup Shooters

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Blender
• Saucepan

Ingredients

  

• 4 red bell peppers, halved and seeded
• 6 ripe tomatoes, quartered
• 1 yellow onion, quartered
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions

 

• Preheat the oven to 425 degrees. Place the red bell peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
• Roast the vegetables for 25 minutes until the edges turn dark and the tomatoes soften.
• Transfer the roasted vegetables to a blender. Add the vegetable broth and smoked paprika. Blend until smooth.
• Pour the blended soup into a saucepan over medium heat. Stir in the heavy cream and heat until warmed through. Adjust salt and black pepper if needed.
• Ladle the soup into small shooter glasses. Top each with a basil leaf before serving.

Notes

Make the soup a day ahead and store it in the fridge, then reheat gently on the stove while stirring to keep the cream from separating. If the soup thickens too much after chilling, add a splash of broth to loosen it before serving. Skip the cream for a lighter version or use coconut milk if you need a dairy-free option.

Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Blender, Saucepan

Frankenstein Avocado and Egg Salad Sliders

These sliders bring a playful green twist to classic egg salad, making them a fun addition to any work potluck spread. The avocado keeps the filling creamy and bright, while simple olive and pepper details turn each slider into a mini Frankenstein face. They travel well and hold up during a long table setup.

The flavor is mild and savory with a touch of tang from lemon. The texture stays soft from the mashed avocado and chopped eggs, balanced by the slight crunch of the bun.

Frankenstein Avocado and Egg Salad Sliders

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Fork
• Knife

Ingredients

  

• 2 ripe avocados, peeled and pitted
• 4 large hard-boiled eggs, peeled and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 mini slider buns
• 16 pitted black olives
• 1 small red bell pepper, cut into thin strips

Instructions

 

• Place the avocados in a mixing bowl and mash them with a fork until mostly smooth but still a little chunky.
• Add the chopped eggs, mayonnaise, lemon juice, garlic powder, salt, and black pepper to the bowl.
• Stir the mixture gently until the eggs are evenly coated and the filling holds together.
• Slice the slider buns in half if they are not already split.
• Spoon the avocado egg salad onto the bottom half of each bun, using about 2 tablespoons per slider.
• Place two black olives on top of the filling to form eyes.
• Add one or two red bell pepper strips below the olives to create a mouth.
• Set the top bun in place and press lightly to hold the slider together.

Notes

Make the filling up to a day ahead and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Assemble the sliders just before serving so the buns stay soft. If you need a milder flavor, reduce the garlic powder by half.

Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Fork, Knife

Candy Corn Trifle with Vanilla Pudding and Berries

This trifle brings a festive touch to any work potluck with its bright layers. The combination of creamy vanilla pudding, juicy berries, and sweet candy corn creates a fun dessert that feels seasonal without much effort.

It works well for office gatherings because it can be made ahead and travels easily in individual cups. The texture stays light with soft pudding and fresh fruit, while the candy corn adds a chewy sweetness and Halloween color.

Candy Corn Trifle with Vanilla Pudding and Berries

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Whisk
• Serving Glasses

Ingredients

  

• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups cold milk
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup candy corn, divided
• 1 cup whipped cream

Instructions

 

• Pour the instant vanilla pudding mix and cold milk into a mixing bowl. Whisk for 2 minutes until the mixture thickens, then let it stand for 5 minutes to set fully.
• Place a spoonful of vanilla pudding in the bottom of each of four small glasses. Add a layer of sliced strawberries and blueberries, then sprinkle on some of the candy corn.
• Repeat the layers of pudding, berries, and candy corn until the glasses are nearly full, ending with a pudding layer.
• Finish each trifle with a dollop of whipped cream and the remaining candy corn scattered on top.

Notes

Prepare the trifles the night before and keep them covered in the fridge so the pudding firms up and the candy corn stays chewy. Use firm, fresh berries to avoid excess liquid in the layers. If the candy corn feels overly sweet on top, reduce the final sprinkle to balance the fruit.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Whisk, Serving Glasses

Bloody Mary Tomato and Mozzarella Galette

This galette brings the bold flavors of a Bloody Mary into a savory pastry that travels well to the office. The flaky crust holds juicy tomatoes seasoned with classic cocktail spices, while mozzarella melts into creamy pockets. It stands out at a potluck without needing much fuss or special equipment.

The result is a crisp, golden edge around a spicy tomato filling that pairs nicely with the mild cheese. Colleagues can grab a slice as they mingle, and the red tomato color fits the Halloween theme without extra decoration.

Bloody Mary Tomato and Mozzarella Galette

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• mixing bowl
• parchment paper

Ingredients

  

• 1 store-bought pie crust, thawed
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon celery salt
• 1 tablespoon olive oil
• 1 egg, beaten
• Fresh basil leaves, for garnish
• Black pepper, to taste

Instructions

 

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• Place the pie crust on the prepared sheet. In a bowl, toss the halved cherry tomatoes with Worcestershire sauce, hot sauce, celery salt, olive oil, and a few grinds of black pepper.
• Arrange the sliced mozzarella over the center of the crust, leaving a 2-inch border. Spoon the seasoned tomatoes on top of the mozzarella.
• Fold the crust edges over the filling, pleating as you go to create a rustic border. Brush the folded crust with the beaten egg.
• Bake for 30 to 35 minutes until the crust is golden and the tomatoes have softened. Let the galette cool for 10 minutes, then scatter fresh basil leaves over the top before slicing.

Notes

Slice the galette into wedges once it has cooled slightly so the mozzarella sets and does not run. If you want less heat, reduce the hot sauce by half before tossing the tomatoes. Leftovers keep in the fridge for two days and reheat best in a 350-degree oven for 8 minutes to restore the crust texture.

Course: Appetizer
Cuisine: American
Equipment: Baking sheet, mixing bowl, parchment paper