Start by toasting your bread slices until they're golden and crisp, not too dark. I like a light toast so the cream cheese spreads smoothly without tearing the bread. Let the slices cool for a minute or two before decorating, since warm bread can melt the cream cheese too fast.

While the bread toasts, make sure your cream cheese is nice and soft, not straight from the fridge. I sometimes microwave mine for about ten seconds to get that smooth, spreadable texture. If it still feels stiff, stir in a small splash of milk until it loosens up.

Using your knife or spatula, spread the cream cheese onto the toast in a ghost silhouette, wider at the top and curling into little waves at the bottom. I usually fit three ghosts on each slice, spacing them evenly so they don't blend together. Don't worry about perfection here, since a slightly wobbly ghost still looks adorable.

Once your ghost shapes are spread, gently press two mini chocolate chips or raisins onto each ghost for the eyes. I like placing them near the top third of the shape so the ghosts look like they're staring back at you. This step is where the recipe really comes to life, so take your time and let the kids help if they want.

Ghost toast tastes best fresh, so I always serve it right after decorating. The bread stays crisp and the cream cheese stays soft, which is the perfect texture combo. If you're making a big batch, decorate the slices in small groups so nothing sits out too long.