Creepy Little Eyeball Caprese Bites
These spooky yet delightful Halloween snacks feature tiny mozzarella balls topped with cherry tomato halves, drizzled with balsamic glaze to resemble bloodshot eyes. Assembled on skewers with fresh basil and black pepper, they offer a playful mix of creamy, tangy, and herbal flavors with a visually striking, creepy appearance. Perfect for last-minute parties or a fun, spooky appetizer that’s as tasty as it is fun to make.
Equipment
- Small skewers or toothpicks
- Sharp knife
- Small spoon or squeeze bottle
- Plate or platter
Ingredients
- 10 pieces mini mozzarella balls fresh and juicy
- 10 pieces cherry tomatoes small and plump
- 10 leaves fresh basil for garnish and detail
- 2 tablespoons balsamic glaze thick and sweet
- 1/4 teaspoon black pepper fresh cracked preferred
- 1 tablespoon olive oil for drizzling
Instructions
- Arrange the mini mozzarella balls on a clean surface and prepare the cherry tomatoes by slicing them in half if they are larger, aiming for small rounds.
- Thread a mozzarella ball onto a skewer or toothpick, followed by a tomato half, pressing gently to secure them in place.
- Repeat with the remaining mozzarella and tomatoes until all skewers are assembled, creating tiny creepy eyeballs.
- Use a small spoon or squeeze bottle to carefully drizzle balsamic glaze over each assembled eyeball, allowing it to pool slightly for a bloodshot effect.
- Place a small basil leaf on top of each eyeball or tuck it in to resemble an iris or eyelid for extra spooky detail.
- Sprinkle a pinch of black pepper on top of each for veiny, creepy veins that add to the spooky look.
- Finish with a light drizzle of olive oil across the platter for a shiny, finished appearance, then rest the tray for about 5 minutes to allow flavors to meld.
- Serve chilled with extra balsamic glaze on the side for added spooky drips and enjoy these fun, creepy bites that are perfect for Halloween!
Notes
For extra creepiness, add tiny strips of basil or use black sesame seeds as veins. These bites are best served fresh but can be assembled a few hours ahead and kept refrigerated until ready to serve.