Cooking wth Josh: Mozzarella Eyeballs

Josh Aaron
Chef/Kitchen Manager
The Island Bar and Grill
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Mozzarella Eyeballs

Ingredients
BOCCONCINI EYEBALLS:
8 large green olives stuffed with pimento, sliced into 1/4-inch discs
16 bocconcini cheese balls

8 slices prosciutto di Parma

BLOOD SALSA:

1 can crushed tomatoes
1 teaspoon salt
1 teaspoon aged balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper

Freshly cracked black pepper
2 cloves garlic, minced
1 handful fresh basil, finely chopped
1 red onion, minced
1 handful fresh flat-leaf parsley, finely chopped
Crostini, for serving

Directions
For the eyeballs: Place an olive disc in the center of a bocconcini and
trace around it with a sharp paring knife. Carve out a 1/2-inch piece of
cheese from the outline and place the olive slice in the hole. Wrap a
slice of prosciutto around the bocconcini eyeball. Repeat with each
bocconcini ball.

For the salsa: Pour the whole can of crushed tomatoes into a bowl. Add the
olive oil, salt, balsamic vinegar, oregano, red pepper, lots of black
pepper, the garlic, basil, red onions and parsley. Mix together.

Divide the eyeballs into pairs and place on individual plates. Add a
couple of tablespoons of salsa to each plate. Serve with crostini.


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