0.0 – 0 reviews • Appetizer
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
341 |
| Total Fat |
26 g |
| Saturated Fat |
12 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
19 g |
| Cholesterol |
68 mg |
| Sodium |
858 mg |
