Eyeball Caprese Bites
5 ingredient Crazy Caprese Eyes is a fun and delicious appetizer to serve to your Halloween party guests. The combination of basil, fresh tomatoes, mozzarella cheese, and olives are to die for.
Ingredients
- Green olives
- Black olives
- 1 package of pearl mozzarella balls
- 1 package grape tomatoes
- basil leaves
- Optional: Drizzle of olive oil. Pinch of salt and pepper.
Instructions
- Slice the green olives into rings.
- Cut the black olives in half. Cut each olive half into 6-8 pieces.
- Stuff the inside of the green olive ring with a black olive piece. If the black olive is too big to stuff inside the green olive ring, cut it to size.
- Cut the pearl mozzarella balls in half.
- Cut the grape tomatoes in half.
Assemble
- Lay a small- medium-sized basil leaf on a serving platter. Top each basil leaf with a tomato half. Top the tomato with mozzarella then top the mozzarella with the stuffed green olive. Repeat until you make as many Crazy Caprese Eyes as you want.
- Optional: drizzle each Crazy Caprese Eyes with olive oil, salt, and pepper.
Notes
I didn't include ingredient quantities because you can make as many or as few Crazy Caprese Eyes that suits your guest list.
If the grape tomato half keeps tipping over, cut off a small part of the bottom with a sharp knife. The grape tomato will now have a flat surface to make it sit still.
Stuffing the green olive rings with black olives is time-consuming. You can make life easier if you buy green olives with pimento. When you cut the green olives, the red pimento is already stuffed inside the ring. They can be red monster eyes instead.
Do ahead:
Cut the mozzarella balls in half and store them in the fridge the day before.
Slice the green olives into rings. Cut the black olives in half. Cut each half into 6-8 little pieces. Stuff the inside of the green olive ring with a black olive piece. Store cut olives in the fridge the day before.
Cut the mozzarella balls in half and store them in the fridge the day before.
Slice the green olives into rings. Cut the black olives in half. Cut each half into 6-8 little pieces. Stuff the inside of the green olive ring with a black olive piece. Store cut olives in the fridge the day before.