Monster Eyeball Mozzarella and Tomato Board
Equipment
- Serving board
- Sharp knife
- Paper towels
Ingredients
- 12 oz fresh mozzarella balls (ciliegine size)
- 1 pint cherry tomatoes
- 1/2 cup pitted black olives
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 fresh basil leaves
- 4 slices prosciutto, torn into strips
Instructions
- Drain the mozzarella balls and pat them dry with a paper towel. Place them on a large serving board in small clusters.
- Slice each black olive into thin rounds. Press one olive slice gently onto the top of each mozzarella ball to create the pupil.
- Cut the cherry tomatoes in half. Tuck the tomato halves around the mozzarella clusters on the board.
- Tear the basil leaves into smaller pieces and scatter them over the tomatoes and mozzarella.
- Drizzle the olive oil and balsamic vinegar evenly across the board. Sprinkle with salt and black pepper.
- Add the torn prosciutto strips in between the cheese and tomato sections to fill out the board.
Notes
Arrange the mozzarella eyeballs first so you can space them evenly before adding tomatoes and prosciutto. Use a mix of red and yellow cherry tomatoes if available for more color contrast. Leftovers keep in an airtight container in the fridge for one day, though the olive details may soften.
Course: Appetizer
Cuisine: Italian
Equipment: Serving board, Sharp knife, Paper towels
Cuisine: Italian
Equipment: Serving board, Sharp knife, Paper towels