Description
Creepy meets classy with these Halloween eyeballs that taste as good as they look. Your guests will do a double-take before diving in.
Ingredients
Scale
- 12 oz (340g) fresh mozzarella balls (ciliegine or bocconcini size)
- 4 oz (115g) thinly sliced prosciutto, cut into 1-inch wide strips
- 24 pitted green olives with pimentos
- 24 pitted black olives
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic glaze
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5g) red pepper flakes (optional for “bloodshot” effect)
- 1/2 teaspoon (2.5g) freshly ground black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Pat the mozzarella balls completely dry with paper towels and set aside on a paper towel-lined plate for 10 minutes to air-dry.
- Mix red pepper flakes with 2 tablespoons of olive oil in a small bowl and let steep for 10 minutes if creating the bloodshot effect. Strain and set aside.
- Prepare the olive pupils by slicing black olives in half lengthwise. Remove the pimento from each green olive and insert half a black olive, cut side facing outward.
- Take each strip of prosciutto and carefully wrap it around a mozzarella ball, ensuring complete coverage except for a small circle on top.
- Place the olive pupils on top of each wrapped mozzarella ball, pressing gently to secure. Transfer to a chilled serving platter.
- Just before serving, drizzle lightly with olive oil and balsamic glaze. Add a few drops of red pepper-infused oil to create bloodshot veins if desired.
- Sprinkle with freshly ground black pepper and garnish the platter with fresh basil leaves.
- Serve chilled but not ice-cold, allowing 15 minutes outside the refrigerator before serving.