Make these MOZZARELLA EYEBALLS as a creepy HALLOWEEN APPETIZER. Mozzarella balls filled with basil oil, black olive ‘pupils’ then wrapped in thinly sliced ham for a delicious and truly grotesque Halloween party food!
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HALLOWEEN PARTY FOOD IDEA
Creamy mozzarella meets salty ham and an herbaceous basil oil, the balsamic glaze gives a nice sweet tang, and the sun dried tomatoes add a tart robust tomato flavor… making these the grossest looking version of caprese you’ve ever served!
INGREDIENT OPTIONS:
- Try prosciutto instead of ham for a more refined appetizer and even creepier looking flesh. You would need approx 20-30 slices of prosciutto per 10 pieces of mozzarella.
- Green olives can be used in place of black olives. Leaving the red pimento in the green olive makes for a cool look.
MORE HALLOWEEN RECIPES:
HOCUS POCUS BROWNIES – BLOODY CHOCOLATE APPLES – BROKEN GLASS DONUTS – EYEBALL MILKSHAKES
MOZZARELLA EYEBALL HALLOWEEN APPETIZER
Make these MOZZARELLA EYEBALLS as a creepy HALLOWEEN APPETIZER. Mozzarella balls filled with basil oil, black olive 'pupils' then wrapped in thinly sliced ham for a delicious and truly grotesque Halloween party food!
Ingredients
- ¼ cup of olive oil
- 8 medium size fresh basil leaves
- Pinch of salt
- 10 Mozzarella Balls (ciliegine “cherry sized”)
- 5 whole pitted black olives, medium or large sized
- ½ lb deli ham, sliced thinly
- 1-2 oz balsamic glaze
- 8.5 oz jar of julienne cut sun dried tomatoes in oil
- Flake salt
Instructions
- Place the olive oil in a blender with the fresh basil and a pinch of salt. Blend until smooth, then pour into a small container and set aside.
- Place the mozzarella balls on a cutting board. Look at each one and determine the best side to be the “top”, the top should be slightly rounded and wide. Slice small amounts of the “bottom” to make sure it sits flat on the table if needed. Use a sharp paring knife to cut a small circle in the top of the mozzarella balls, but do not cut all the way through to the bottom, only cut about ¼” or less deep. This circle will be the “iris” of the eyeball, it should be larger than the opening of a wide mouthed straw, but small enough that you can see plenty of the white of the mozzarella around it. Set aside.
- Slice each of the black olives in half, lengthwise. With the inside of the halved olive facing up, use a wide mouth straw to punch a hole in the middle of the olive, just like a cookie cutter. Save the small circle of olive and discard the rest, this will become the “pupil” of the eyeball.
- To assemble. Use a small spoon to stir the basil oil, then fill each of the holes in the mozzarella balls with the basil oil, filling them almost to the top.
- Place one of the olive “pupils” smooth side up in the center of the basil oil in the mozzarella balls. Add additional basil oil if needed to fill the cavity in the mozzarella ball to the top.
- Take one of the thin slices of deli ham and fold in half lengthwise. Wrap the outside of the mozzarella ball with the ham, add additional pieces as needed. Form the ham so that it is in an eye shape.
- On your serving platter drizzle the balsamic glaze in a chaotic manner, then place sundried tomatoes all around on top of the glaze and sprinkle with flake salt.
- Arrange the eyeballs on top of the sun dried tomatoes. Serve and enjoy!
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 174Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 32mgSodium 562mgCarbohydrates 4gFiber 0gSugar 3gProtein 10g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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