Description
Create a fun and creepy-cute appetizer perfect for Halloween or themed parties with these Skewered Beef Salami Eyeballs. Made with fresh bocconcini mozzarella, thinly sliced beef salami, black and green olives, cherry tomatoes, and fresh basil, these bite-sized eyeballs are assembled on wooden skewers and finished with a drizzle of balsamic glaze and olive oil. They are visually striking and easy to prepare, served chilled or at room temperature for an impressive, spooky treat.
Ingredients
Scale
Dairy & Meat
- 18-24 oz (500-680g) Fresh Bocconcini Mozzarella Balls, cherry-sized, well-drained
- 12-16 slices High-Quality Beef Salami, thinly sliced (2-3 inches diameter)
Produce
- 1 pint (2 cups) Cherry or Grape Tomatoes, rinsed and dried
- 1/4 cup Fresh Basil Leaves, washed and dried
Pantry
- 1 can (6 oz / 170g) Pitted Black Olives, thinly sliced
- 1 can (6 oz / 170g) Pitted Green Olives (with pimento, optional), thinly sliced
- 24-30 Small Wooden Skewers (4-6 inches long), soaked if wooden
- 2-3 tbsp High-Quality Balsamic Glaze
- 2 tbsp Extra Virgin Olive Oil
- Pinch of Sea Salt
- Pinch of Freshly Ground Black Pepper
- Optional: Sriracha or Red Food Coloring Gel for extra detail
Instructions
- Prepare Ingredients: Drain bocconcini for at least 30 minutes and gently pat dry to remove excess moisture. If salami slices are large, trim them down to 1.5-2 inches in diameter. Thinly slice both black and green pitted olives into rounds approximately 1/8-inch thick. Wash and dry the cherry or grape tomatoes and fresh basil leaves. Soak wooden skewers in water for at least 30 minutes to prevent burning during serving.
- Assemble the Eyeball Base: Thread a drained bocconcini ball about halfway down each skewer. Fold a salami slice in half twice to form a smaller piece, then thread it onto the skewer next to the bocconcini, unfolding it to lie flat against the cheese. This forms the ‘iris’ of the eyeball.
- Add the Pupil: Select a thin olive slice (black or green) and gently push it onto the very tip of the skewer, centering it on the salami ‘iris’ to create the ‘pupil’ of the eyeball.
- Garnish the Skewer: Place a small fresh basil leaf behind the bocconcini on the skewer, followed by a cherry or grape tomato. This adds color and substance, enhancing the eyeball’s visual appeal.
- Repeat Assembly: Continue assembling all skewers by repeating steps 2 to 4. Arrange all completed eyeballs artfully on a serving platter for presentation.
- Finishing Touches: Gently drizzle balsamic glaze over the eyeballs to resemble bloodshot veins. Lightly drizzle with extra virgin olive oil, then season with a pinch of sea salt and freshly ground black pepper. For a dramatic effect, add a tiny dot of sriracha or red food coloring gel to the olive pupils to mimic bloodshot eyes.
- Serve and Store: Serve the skewers chilled or at room temperature. They can be assembled 2-3 hours in advance. For best results, add the glaze, olive oil, and seasonings just before serving. Garnish with extra basil leaves or tomatoes as desired for added flair.
Notes
- Drain and pat dry bocconcini well to prevent sogginess.
- Soak wooden skewers in water to avoid any burning or splintering.
- Adjust olive slices size to ensure the ‘pupil’ fits nicely atop the salami iris.
- Add sriracha or red food coloring sparingly to avoid overpowering the flavors.
- Best served fresh but can be assembled in advance for convenience.
