Mozzarella Eyeballs
You can't stop looking at these, and they look right back. A cherry-sized mozzarella with an olive pupil and a drop of basil oil, wrapped in thin ham and set on sun-dried tomatoes with balsamic glaze. Nothing goes in the oven, and the whole plate takes twenty minutes.
- Prep
- 25 min
- Total
- 25 min
- Servings
- 10
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Basil oil
Eyeballs
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What to use instead
Prosciutto makes a finer version; allow about 20–30 thin slices for 10 balls.
Makes: 10 eyeballs
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the oil
Blend the olive oil with the basil and a pinch of salt until bright green and smooth.
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Step 2: Hollow the pupils
Pat the mozzarella dry. Push a drinking straw a little way into each ball and pull out the plug of cheese.
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Step 3: Cut the olives
Use the same straw to punch round pieces from the olives — two from each.
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Step 4: Fill the eyes
Drop a little basil oil into each hollow and press an olive round in snugly: a green iris with a black pupil.
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Step 5: Wrap in ham
Wrap each ball in a slice of ham so only the face with the eye shows.
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Step 6: Serve
Spread the sun-dried tomatoes on a plate, set the eyeballs on top and drizzle with balsamic glaze just before serving.
Tips & variations
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Swap
Prosciutto makes a finer version; allow about 20–30 thin slices for 10 balls.
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Variation
Pimento-stuffed green olives give a red pupil in a green eye — even creepier.
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Tip
Assemble no more than an hour ahead: mozzarella weeps whey and the ham turns soggy.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 210 kcal | 2,100 kcal |
| Protein | 10 g | 100 g |
| Fat | 16 g | 160 g |
| Carbohydrates | 6 g | 60 g |
Approximate values calculated from standard ingredient data.
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