Slice the tomatoes and arrange them on a platter. If you have various colors like I do, place the darkest red at the top, one that is less red around the middle, and then the yellow tomato at the bottom to create an ombré effect.

Dry the burrata off with a piece of kitchen towel.

Place the cheese in the center of the platter.

Slice the bocconcini balls and cut the slices into an oval shape to make the white part of the eyes.

Use a metal straw to make pupils out of kalamata olives and top these onto the mozzarella eyes.

Place the eyes on top of the burrata.

Squeeze balsamic glaze into a piping utensil (or pipe it straight from the bottle).

Shape the mouth and the curved bottom of the ghosts with balsamic glaze.

Drizzle the tomatoes with olive oil, sea salt, and pepper (try to avoid getting olive oil on the ghosts as the balsamic glaze will run).

Sprinkle sea salt on the boo-rata.

Serve.