Fresh Mozzarella Ciliegine Eyeballs
Ingredients
- 8 oz. BelGioioso Fresh Mozzarella Ciliegine, drained
- 1/3 cup extra virgin olive oil
- 3 sun dried tomatoes, diced
- 2 tsp. dried oregano
- Crushed red pepper, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Green olives (A bright green olive, like Castelvetrano, would be best)
- Black olives (An Italian variety is best, or Kalamata would work)
- Drinking straw
Directions
Combine BelGioioso Fresh Mozzarella Ciliegine, oil, sun dried tomatoes, oregano, red pepper, salt and pepper in a small bowl. Stir gently to mix. Marinate a minimum of three hours or up to 24.
To create the “iris” of your eyeball, cut the top away from one green olive with a sharp knife. You should end up with a nice round little dome. Using the end of a straw, poke a hole through the middle of your iris and remove a bit of olive. This is where you will place your pupil.
To create “pupils”, stick the end of a straw into a black olive and pull out a straw-hole-shaped piece. This little round piece of olive is your pupil. Place a “pupil” into the middle of each “iris”. Repeat process until you have enough pupils and irises for all of your mozzarella balls.
To assemble your eyeballs, drain the marinade (reserving to use on the platter). Place the Fresh Mozzarella balls on a serving platter and add olives. Add remaining marinade to bottom of platter.