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–+ servings
Several Bloody Eyeball Caprese appetizers on a wooden board, made with tomatoes, mozzarella, olives, and balsamic glaze.

Bloody Eyeball Caprese

A spooky and festive twist on the classic Caprese salad, perfect for Halloween.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Eyeballs
  • 1 pint Cherry tomatoes cored
  • 1 jar Kalamata olives pitted and drained
  • 4 oz Fresh mozzarella balls small, bocconcini size
  • 1/4 cup Balsamic glaze for drizzling
For the Caprese Salad
  • 1 lb Beefsteak tomatoes sliced 1/2 inch thick
  • 8 oz Fresh mozzarella sliced 1/2 inch thick
  • 1/4 cup Fresh basil leaves
  • 2 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Equipment

  • Knife
  • Cutting board

Method
 

  1. Prepare the eyeballs: Cut a small slit in one side of each cherry tomato. Insert a slice of Kalamata olive into the slit to resemble an iris. Place a small mozzarella ball in the center of the olive slice to create the pupil.
  2. Arrange the Caprese salad: On a platter, alternate slices of beefsteak tomatoes and fresh mozzarella. Tuck fresh basil leaves between the tomato and mozzarella slices.
  3. Drizzle the salad with olive oil and balsamic vinegar. Season with salt and pepper.
  4. Place the prepared bloody eyeballs on top of the Caprese salad. Drizzle with balsamic glaze.

Notes

For an extra spooky effect, you can use a toothpick to add small dots of red food coloring around the eyeballs to simulate blood.

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