Ghoulishly good and just a little bit spooky, these prosciutto and mozzarella bites feature a Pearls Martini Vermouth Olive as the eyeball…and they’re perfect for Halloween night!
Recipe and image by Chef Jamie Gwen
Ingredients
- 8 Pearls Martini Vermouth Olives
- 8 slices prosciutto
- 16 small bocconcini mozzarella balls
- Good quality Olive Oil
- Flaky sea salt
Cooking Instructions
- Cut each olive in half through the middle. Then cut each slice of prosciutto in half.
- Drain the mozzarella balls and use your thumb to press an indentation into each ball.
- Place an olive, cut side up, in each mozzarella ball to simulate an eyeball.
- Wrap a half-piece of prosciutto around the base of the mozzarella ball, overlapping the sides to secure it.
- To serve, drizzle the antipasto eyeballs with olive oil and finish with flaky salt.
