Bocconcini Eyeballs with "Blood" Salsa

Photo: 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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4

Newest Ratings and Reviews

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  • on October 21, 2012

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    i can't wait to try these! brilliant idea and they will be easy as you demonstrated. thank you.
    i love the hand braciole too! thanks

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  • on October 21, 2012

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    In response to the review that said these were difficult - I'm a home cook, and didn't find these difficult at all. I made these last year, and will be making them again this year. They turned out wonderfully, and really did look like eyeballs. While I liked the "blood salsa", the kids weren't in love with it. A good marinara would be more up their alley, so that's what I'll use this time around.

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  • on October 22, 2011

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    Made these (or tried to for my Halloween Party last night........WAY harder than it looks to create right hole in the cheese to fit the olive slices in. I think it might work better with a whole olive. Warning, do NOT use a replacement cured meat if you can't find proscuitto because it will not wrap around and thus no eyeballs. Good concept and idea, but too difficult for home chefs. Maybe I should have watched her do it .

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