Ingredients
Equipment
Method
- Drain the mozzarella balls and pat them completely dry with paper towels. This is essential for the salami to adhere properly.
- Cut the salami slices into appropriately sized rounds to fully encircle the mozzarella balls. You may need to trim them depending on the size of your mozzarella.
- Wrap each mozzarella ball with a slice of salami, overlapping the edges slightly.
- If the salami isn't sticking well, use a tiny dab of cream cheese as "glue" to secure it.
- Carefully place a green olive slice onto the salami-wrapped mozzarella ball, pressing gently to secure it. This will form the iris.
- Place a small piece of black olive in the center of the green olive slice to create the pupil.
- Secure the black olive pupil and green olive iris with a toothpick if necessary, especially if transporting the eyeballs.
- Serve immediately at room temperature, or chill for later consumption. Bring to room temperature before serving for optimal flavor.
Notes
Prioritize dryness when preparing the ingredients. Use small, pearl-sized mozzarella balls for realistic proportions. Opt for a slightly thicker, higher-quality salami that holds its shape well. If your olives are excessively salty, briefly rinse them under cold water before slicing. Green olives are traditional, but experiment with other options like pimento-stuffed olives or small rings of pickled jalapeno for an extra kick. Store leftover eyeballs in an airtight container in the refrigerator for up to 2 days. Make sure to remove toothpicks before serving to children.