Olive Eyeballs Recipes

CHEDDAR AND OLIVE BALLS

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

EYEBALLS FOR HALLOWEEN SPAGHETTI

Steps:

• With a sharp paring knife, cut an oval 'rugby ball' shape into each cherry tomato and scoop out the flesh. The cherry tomato should resemble an eye socket.
• Place a mozzarella ball (eyeball) in each of the cherry tomatoes (eye socket).
• Slice the olives so that each yields 4 'o'-shaped pieces; place 1 slice onto each mozzarella eyeball to form the 'pupil.' If the black olives do not sit very well, you may wish to use a paring knife to make a shallow round cut in the mozzarella to push the olive slice in, holding the 'pupil' in place.

CHEESY EYEBALLS

Steps:

• Preheat oven to 400 degrees.
• Cream cheese and butter together in large mixing bowl. Sift flour, seasoning salt, and cayenne together in separate bowl. Blend in the cheese mixture until well combined.
• Place each olive in a small handful (about 1 tbsp.) of dough. Cover olive completely but leave red pimiento showing to form an eyeball.
• Arrange eyeball, pimiento showing up, on a parchment-lined baking sheet. Bake 12-15 minutes, or until golden brown. Serve warm or at room temperature.

OLIVE EYEBALLS

Steps:

• 1. Preheat oven to 350°F (180°C). 2. Separate garlic into cloves, leaving peel on. Place cloves in a small dish, add just enough water to barely cover base of dish, then toss garlic with oil. Bake garlic uncovered, stirring occasionally, in preheated oven until cloves are tender, about 20 to 25 minutes. Remove from oven and when cool enough to handle peel. Slice cloves into slivers. 3. Meanwhile, break off clusters of rosemary leaves from sprig. Heat oil in small frying pan over low heat. Add orange peel, fennel seeds and chilli flakes, cook until fragrant, about 5 minutes. 4. Drain olives. Pop out pimento from olives and insert a garlic sliver in each. Replace pimentos. Place stuffed olives and rosemary clusters in a serving bowl and gently toss with olive oil mixture. Let marinate at room temperature, stirring occasionally, for at least 2 hours or refrigerate overnight. Olives will keep well, covered and refrigerated for up to 3 days.