Antipasto "Eyeballs"

Name: Antipasto &quot;Eyeballs&quot;
Prep time: 20 min
Total time: 20 min
Yield: 22 servings
Cuisine: AMERICAN
Ingredients: 8 oz. (250 g) fresh ciliegine mozzarella (about 22 balls); 22 Spanish Manzanilla pimento-stuffed green olives; 5 to 8 oz. (155 to 250 g) prosciutto, cut into strips about 1 1/2 inches (4 cm) wide

Prep Time: 20 minutes

Cook Time: 0 minutes

Servings: 22

These spooky eyeballs peer at Halloween party guests, but don’t worry—they are harmless and taste delicious! This no-recipe recipe is a super-easy way to celebrate that most frightful of holidays while serving everyone an elevated spread of cheese, olives and prosciutto.

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Ingredients:

8 oz. (250 g) fresh ciliegine mozzarella (about 22 balls)
22 Spanish Manzanilla pimento-stuffed green olives
5 to 8 oz. (155 to 250 g) prosciutto, cut into strips about 1 1/2 inches (4 cm) wide

Directions:

Using a paring knife, cut a 1/4-inch (6-mm) hole in each mozzarella ball, large enough to hold an olive snuggly. Place an olive, with the pimento end facing up, in each hole. Wrap a slice of prosciutto around each mozzarella ball. Arrange on a platter and serve. Makes 22 “eyeballs."

Williams Sonoma Test Kitchen

Antipasto "Eyeballs"

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