Ingredients
Scale
- 12 cherry tomatoes (red or heirloom for variety)
- 12 mini mozzarella balls (bocconcini)
- 12 fresh basil leaves
- 1 can of sliced black olives
- Balsamic glaze (store-bought or homemade reduction)
- Extra virgin olive oil
- Sea salt and cracked black pepper
- Toothpicks or decorative skewers
Instructions
- Wash and dry the cherry tomatoes thoroughly. Use a sharp knife to slice a small sliver off the bottom of each tomato so they can sit flat on your serving platter without rolling away. Slice the top third off each tomato and set the “caps” aside or discard them. Use a small spoon or a melon baller to gently scoop out a little bit of the seeds to create a small pocket for the cheese.
- Drain the mini mozzarella balls and pat them dry with a paper towel. This ensures the balsamic “pupil” won’t slide off. Place one mozzarella ball into the hollowed-out center of each cherry tomato. If the cheese ball is too large, give it a slight press to snug it into the tomato. The white of the cheese creates the sclera of our monster eye.
- Place one slice of black olive in the center of each mozzarella ball. To make the eye look even more realistic and “monstrous,” dip a toothpick into the balsamic glaze and place a tiny dot in the center of the olive hole to act as the pupil. For a bloodshot effect, you can use the toothpick to draw thin, squiggly lines of balsamic glaze across the white mozzarella.
- Thread a fresh basil leaf onto a toothpick, then skewer the completed eyeball. Drizzle a tiny amount of olive oil over the platter and sprinkle with sea salt and black pepper just before serving. This adds flavor without ruining the visual design of the eyes.
- Cook Time: 20 minutes