Bocconcini Eyeballs with Blood Salsa

Bocconcini Eyeballs with Blood Salsa
Staff Writer
Bocconcini Eyeballs with Blood Salsa
Nadia G

Bocconcini Eyeballs with Blood Salsa

A scary good recipe for Halloween parties; serve these creepy mozzarella eyeballs in pools of simple salsa blood. Recipe courtesy of Nadia G.

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8
Servings
55
Calories Per Serving
Deliver Ingredients

Ingredients

For the bocconcini eyeballs

  • 8 large green olives stuffed with pimentos
  • 16 bocconcini cheese balls
  • 8 slices prosciutto di Parma

For the blood salsa

  • 1 can whole San Marzano tomatoes
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon aged balsamic vinegar
  • 2 cloves garlic, minced
  • 1 red onion, minced
  • 1 handful fresh flat parsley, finely chopped
  • 1 handful fresh basil, finely chopped
  • ½ Teaspoon dried Greek oregano
  • ¼ Teaspoon hot chile flakes
  • 1 Teaspoon salt
  • 1 ½ Teaspoon brown sugar
  • Freshly cracked black pepper
  • Crostini, for serving

Directions

For the bocconcini eyeballs

Slice the olives into ¼-inch discs. Place an olive disc in the center of a bocconcini ball and trace around it with a sharp paring knife. Carve out a ½-inch piece of cheese from the outline and place olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball.

For the blood salsa

Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, balsamic vinegar, garlic, red onion, parsley, basil, oregano, chile flakes, salt, sugar, and lots of freshly cracked pepper. Mix you’re 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.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
5g
21%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
1µg
0%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
3mg
0%
Water
1g
0%

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.