Ingredients:
- 1 pound Bocconcini (cherry-sized Mozzarella balls)
- 1 jar Pimiento-stuffed green olives (sliced 1/4-inch thick)
- 1 cup store-bought salsa
- Kosher salt (to taste)
Method:
Slice tops and bottoms off of mozzarella balls to create a flat base and flat top. Slice off the tops and bottoms off of green olives so they are in 1/4-inch thick disks. Place it on top of mozzarella, flat side facing down, to create “eyeballs”. In the carafe of a blender, add salsa and blend until smooth. Pour salsa in an even layer onto a shallow platter. Arrange eyeballs pimento side up, in the sauce. Season with salt to taste and serve. Tip: If the olives are not sticking easily to the mozzarella balls, use a small dollop of salsa to help the olives adhere!
