Recipe courtesy of Nadia G
Bocconcini Eyeballs with "Blood" Salsa
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 341
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 68
- Sodium
- 858
- Total: 20 min
- Prep: 20 min
Ingredients
Bocconcini Eyeballs:
8 large green olives stuffed with pimento, sliced into 1/4-inch discs
16 bocconcini cheese balls
8 slices prosciutto di Parma
Blood Salsa:
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
Directions
- 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.