Nadia G's Bocconcini Eyeballs with "Blood" Salsa

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 8 servings
LEVEL: Easy

ingredients

BOCCONCINI EYEBALLS:
  • 8 large green olives stuffed with pimento, sliced into 1/4-inch discs
  • 16 bocconcini cheese balls
  • 8 slices prosciutto di Parma
BLOOD SALSA:
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Directions

For the eyeballs: Place an olive disc in the center of a bocconcini and trace around it with a sharp paring knife. Carve out a 1/2-inch piece of cheese from the outline and place the olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball. Repeat with each bocconcini ball.

For the salsa: Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, sugar, salt, balsamic vinegar, Greek oregano, chili flakes, lots of black pepper, the garlic, basil, red onions and parsley. Mix together with your hands.

Divide the eyeballs into pairs and place on individual plates. Add a couple of tablespoons of salsa to each plate. Serve with crostini.

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