Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy
Total:
20 min
Prep:
20 min
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:
  • 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 

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pear with Prosciutto and Gorgonzola

Recipe courtesy of Tiffani Thiessen

Yummy Mummy

Recipe courtesy of Rachael Ray

Blood and Guts Potatoes

Recipe courtesy of Nigella Lawson

Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread

Recipe courtesy of David Rocco

Twice Baked Potatoes

Recipe courtesy of Matt Armendariz

Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich

Recipe courtesy of Rachael Ray

Prosciutto-wrapped Scallops with a Dry Jack Pesto over Linguine

Recipe courtesy of Emeril Lagasse

Prosciutto, Taleggio and Radicchio Panini

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

So Much Pretty Food Here