20 min
20 min
8 servings
20 min
20 min
8 servings


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:
  • 1 can whole San Marzano tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon aged balsamic vinegar
  • 1/2 teaspoon dried Greek oregano
  • 1/4 teaspoon hot chili flakes
  • Freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1 handful fresh basil, finely chopped
  • 1 red onion, minced
  • 1 handful fresh flat-leaf parsley, finely chopped
  • Crostini, for serving 


Watch how to make this recipe.

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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