These mozzarella eyeballs are mini mozzarella balls wrapped in prosciutto, with black olive rings for the pupils. They look spooky enough for a Halloween party, but the combination itself is simple: mozzarella, prosciutto and olives.
There's no cooking involved and they take about 10 minutes to put together. I like to serve them on a plate lightly covered in extra virgin olive oil, which goes really well with the mozzarella and prosciutto.
You only need 4 ingredients to make them!
Ingredients
Mini mozzarella balls: Buy the ones that are cherry-size, often called Ciliegine, not the pearls. The pearls are too small.
Prosciutto: Thinly sliced Spanish Serrano ham or Ibérico ham can be used instead.
Pitted black olives: Use the regular canned or jarred kind, not Kalamata. You only use one thin ring from each olive, so you'll have plenty left over. Use them for baked olives or olive tapenade. Both work well on a Halloween party menu too.
Extra virgin olive oil: This is optional. If you don't have it on hand, omit it. Don't use other oils as an alternative. They are a little less messy without it.
How to make mozzarella eyeballs
Drain the mozzarella balls and pat them dry with paper towels.
Cut one thin ring from the pitted end of each olive. That end has the neatest round opening, so it makes the best pupil.
Wrap about half a slice of prosciutto around the sides of each mozzarella ball, leaving the top uncovered. A toothpick through the prosciutto near the base keeps it in place and makes them easy to pick up.
Gently press an olive ring onto the exposed mozzarella. If you're using the olive oil, spread a thin layer on your serving plate and arrange the eyeballs on top.
Make ahead and serving
You can assemble them up to 1 day ahead. Place them in an airtight container, refrigerate and add the olive oil just before serving.
If you are serving other snacks or appetizers, plan on 2 to 3 per person. If these are the main appetizer, count on 4 to 5. In that case, I would add freshly baked baguette, sliced for the olive oil to soak up.
They are also great on a Halloween charcuterie board, like the one on my other blog, Happy Foods Tube.
If you have any left over, cut them up and use them in salads, pasta or as a topping for pizza.
More Halloween appetizers
- Pumpkin Cheese Balls: Cold and bite-size for the Halloween table.
- Hot Dog Mummies: If you want something warm as well.
- Halloween Deviled Eggs: Little devil faces on a party classic.
- Halloween Coffin Sandwiches: No cooking and ready in about 15 minutes.
For more quick ideas, see my last minute Halloween appetizers.
Halloween Mozzarella Eyeballs
Ingredients
- 12 mini mozzarella balls (liquid drained, see note 1)
- 12 pitted black olives (drained)
- 3½ ounces prosciutto (thinly sliced, see note 2)
- 2 tablespoons extra virgin olive oil (optional, see note 3)
Instructions
- Drain the mozzarella balls and pat them dry with paper towels. Set aside.
- From the pitted end of each black olive, cut one thin ring. This end has the neatest round opening and works best for creating the pupil. Set the remaining olives aside for another use.
- Tear or cut the prosciutto into pieces large enough to wrap around each mozzarella ball. About half a slice is enough for each one.
- Wrap the prosciutto around the sides of each mozzarella ball, leaving the top uncovered. Secure it with a toothpick through the prosciutto near the base.
- Place one olive ring onto the exposed mozzarella to form the pupil, gently pressing it into place.
- If using the olive oil, pour it onto a serving plate and spread it into a thin layer.
- Arrange the mozzarella eyeballs on the plate and serve.
Notes
- Look for cherry-size mozzarella balls, often labeled Ciliegine. Don't use mozzarella pearls as they are too small.
- Thinly sliced Spanish Serrano ham or Ibérico ham can be used instead of prosciutto.
- If you don't have extra virgin olive oil, don't substitute it with another oil. Just omit it.
- Make ahead: Assemble the mozzarella eyeballs up to 1 day ahead. Place them in an airtight container and refrigerate. Add the olive oil just before serving.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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