Spooktacular Eyeballs: Your New Halloween Fave!

So, who’s ready for some creepy kitchen fun? 🎃 I mean, we’re talking eyeballs that are actually delicious! What’s more fun than making these Halloween Antipasto Eyeballs Appetizer? Trust me, your friends will think you’re a genius. Or a mad scientist!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients:

Alright, here’s the lowdown on what you’ll need! Grab your grocery bags and let’s hit the aisles! First off—olive oil. Can’t have flavor without it, right? And then we need fresh basil—8 leaves, to be exact. Seriously, the scent of fresh basil alone will make you wanna cook everything.

Next up, *mozzarella balls* (10 of them, like little cheese orbs of joy)! Oh, and don’t forget about the black olives (5, because eyeballs need pupils, duh). Then, there’s chicken ham—half a pound, sliced thin. I always say, the thinner, the better!

And then—this is where it gets fancy—1.5 ounces of balsamic glaze to drizzle all over. Oh, and we can’t forget those sun-dried tomatoes! 8.5 ounces! They just add this amazing flavor punch! And finally, some flake salt because we want everything to taste *chef’s kiss*.

So Here’s Why I Make This Constantly:

Okay, quick story time. 🤪 Last Halloween, I was throwing this spooky bash and I wanted to impress everyone with something fun and weird. Scrolled through Pinterest (you know how it is) and saw these eyeball appetizers. I was like, “Yup, that’s my ticket to coolness!”

So there I was, in my kitchen, trying to make these—totally failing at first because I put too much salt on the mozzarella. 😬 But then I got it! I made these creepy little eyeballs, plated them on a spooky platter, and they were a hit! I mean, people were actually creeped out and then loved them. Now it’s a Halloween must-have at my place.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything:

Soo, if you wanna take these to the next level, here’s my secret: make sure the mozzarella is super cold before you assemble! It helps keep everything firm and stops it from getting all gooey and messy. Plus, it makes for a fantastic contrast with the warm flavors of everything else. Just trust me on this one.

Don’t Mess This Up (My Top Tips):

– Don’t go overboard on the balsamic glaze! A little goes a long way. Otherwise, you’ll drown your eyeballs in sweetness.
– When you cut the olives, make sure they’re perfectly centered for the best “pupil” effect. It’s about presentation, people!
– If you’re using sun-dried tomatoes in oil, drain some off. We don’t want a slippery situation!

How to Keep Them From Disappearing (Or, How to Store Them):

So, if you have any leftovers (which is *very* unlikely), just pop them in an airtight container in the fridge. They’re best eaten on the same day, but if you must, they’ll last in there for a day or two. Just keep them *chilled* to maintain that freshness!

If You Liked This, You’ll Probably Like These Too:

If you dig these eyeballs, you’ll love my spooky pumpkin deviled eggs and the ghostly whipped feta dip! 🍽️ Both are crowd-pleasers—trust me!

Okay, so now I wanna know… Are you brave enough to try these creepy eyeballs for Halloween? Or are you more into the classic pumpkin pie? 🎃 Let’s chat!

Halloween Antipasto Eyeballs Appetizer

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Get ready to spook your guests with these creepy yet delicious Halloween Antipasto Eyeballs! Made with fresh mozzarella, olives, and chicken ham, these finger foods are perfect for your Halloween gathering. Their bold flavors and eye-catching appearance make them a standout appetizer on any spooky platter. Serve chilled for a chilling effect that delights both the eyes and taste buds!

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: Servings: 10
Category: Appetizer
Method: No cooking required
Cuisine: Italian

Ingredients

Scale

¼ cup olive oil
8 fresh basil leaves
Kosher salt (to taste)
10 balls fresh mozzarella (bocconcini or ciliegine)
5 whole pitted black olives (medium or large)
½ pound thinly sliced chicken ham
1 ½ ounces balsamic glaze
8 ½ ounces sun-dried tomatoes (julienne cut, packed in oil)
Flake salt (to taste)

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Instructions

In a mixing bowl, combine olive oil, fresh basil, and kosher salt to create a marinade.
Gently mix in the mozzarella balls until well-coated.
Assemble each 'eyeball' by wrapping a slice of chicken ham around each mozzarella ball.
Place an olive on top of each ball to mimic an eyeball.
Arrange the completed eyeballs on a spooky platter, drizzle with balsamic glaze, and sprinkle with flake salt for additional flavor.