Caprese Eyeball Skewers Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Gluten-free, Vegetarian
Ingredients
Scale
- 12 mini mozzarella balls (bocconcini)
- 12 large fresh basil leaves
- 6 cherry tomatoes (halved)
- 2–3 large pitted black olives (sliced into rounds)
- Balsamic glaze (for drizzling and “blood” effects)
- 12 wooden toothpicks or small skewers
- Optional: A small straw for hollowing the cheese
Instructions
- Start by washing the cherry tomatoes and basil leaves. Pat them dry thoroughly with a paper towel. Slice the cherry tomatoes in half crosswise. Drain the mini mozzarella balls from their liquid and pat them dry so the olives will stick better.
- Slice your black olives into thin rounds. To make the “pupil” fit perfectly into the “eye,” you can use a small straw or a melon baller to gouge out a tiny indentation in the center of each mozzarella ball. Gently press one olive slice into the hole of each mozzarella ball.
- Take a toothpick and slide on a halved cherry tomato (cut side facing up). Next, fold a fresh basil leaf and slide it onto the toothpick. Finally, top the skewer with the prepared mozzarella eyeball, ensuring the olive “pupil” is facing outward toward your guests.
- Arrange the skewers on a serving platter. For an extra spooky effect, use a toothpick to dab a tiny bit of balsamic glaze into the center of the olive hole, or drizzle balsamic glaze around the base of the tomato to mimic “blood.”