Bocconcini Eyeballs with “Blood” Salsa
Creep out guests — and ignite their appetites — with Bocconcini cheese, Prosciutto di Parma, tomato and olive appetizer eyeballs. A dollop of spicy, herbed “blood” salsa amps up the gross factor while adding flavor.
TOTAL TIME: 20 min
Prep: 20 min
8 large green olives stuffed with pimento, sliced into 1/4-inch discs
16 bocconcini cheese balls
8 slices prosciutto di Parma
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
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.