Description
Create a spooky and eye-catching appetizer with these Creepy-Cute Skewered Beef Salami Eyeballs. Featuring cherry-sized bocconcini mozzarella balls as the ‘eyeballs,’ thinly folded salami as the ‘iris,’ and sliced olives as the ‘pupil,’ these skewers are garnished with fresh basil, cherry tomatoes, and a drizzle of balsamic glaze for a haunted touch. Perfect for Halloween parties or themed gatherings, these vibrant and flavorful skewers are fun to assemble and serve chilled or at room temperature.
Ingredients
Scale
Eyeball Components
- 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)
- 1 can (6 oz / 170g) Pitted Black Olives, thinly sliced
- 1 can (6 oz / 170g) Pitted Green Olives (with pimento, optional), thinly sliced
Skewers and Garnishes
- 24-30 Small Wooden Skewers (4-6 inches long), soaked if wooden
- 1 pint (2 cups) Cherry or Grape Tomatoes, rinsed and dried
- 1/4 cup Fresh Basil Leaves, washed and dried
Seasoning and Finishing
- 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 mozzarella balls for at least 30 minutes and gently pat them dry to remove excess moisture. If the beef salami slices are large, trim them to about 1.5-2 inches in diameter. Thinly slice both black and green pitted olives into rounds approximately 1/8-inch thick. Rinse and dry the cherry or grape tomatoes and fresh basil leaves. Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Assemble Eyeballs – Mozzarella and Salami: Thread a dried bocconcini ball about halfway down each skewer. Fold a salami slice in half twice to create a smaller circle, then slide it onto the skewer so it lies flat against the mozzarella, forming the ‘iris’ of the eyeball.
- Add the Pupils: Select a thin olive slice, either 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 Skewers: Place a small fresh basil leaf behind the bocconcini on the skewer, followed by a cherry or grape tomato to add color and substance, enhancing the eyeball effect.
- Repeat Assembly: Continue assembling all skewers by repeating the steps above. Arrange the completed eyeball skewers artfully on a serving platter for presentation.
- Finish with Dressing and Seasoning: Gently drizzle high-quality balsamic glaze over the ‘eyeballs’ to create a bloodshot vein effect. Lightly drizzle extra virgin olive oil over them as well. Season with a pinch of sea salt and freshly ground black pepper. Optionally, add a small dot of sriracha or red food coloring gel on the olive pupils to intensify the bloodshot and creepy look.
- Serving: Serve the skewered eyeballs chilled or at room temperature. They can be assembled 2-3 hours ahead of time; just add the balsamic glaze, olive oil, and seasoning right before serving for the best freshness and visual impact. Garnish with additional basil leaves or tomatoes if desired.
Notes
- Soaking the wooden skewers prevents them from burning or splintering during handling.
- Drain and dry the bocconcini well to prevent excess moisture from making the skewers soggy.
- You can customize the type of olives used based on color preference; green olives provide a nice contrast.
- Use high-quality salami and balsamic glaze for the best flavor and appearance.
- These skewers are best served within a few hours of assembly to maintain freshness.
- Optional red food coloring or sriracha can add a more dramatic effect for Halloween or themed parties.
