Description
These Skewered Salami Eyeballs are a fun, savory Halloween appetizer featuring mozzarella “eyeballs,” olives for pupils, and pepperoni chunks on skewers. They’re creepy, flavorful, and take just minutes to prepare — perfect for parties or themed dinners.
Ingredients
Scale
- 1 cup mozzarella balls (pearls or mini bocconcini)
- 1 red bell pepper, sliced into small wedges
- 2 tablespoons kalamata olives, finely chopped (plus extra olive rings for “pupils”)
- 4 ounces pepperoni stick, cut into ¾-inch chunks and thin rounds
- 6–8 inch skewers
- Optional: extra olives for layering
Instructions
- Prepare the Ingredients:
Drain the mozzarella balls and pat them dry with paper towels. Slice the red bell pepper into small triangular or wedge shapes — these will serve as the red “veins” beneath the eyes. Slice the pepperoni stick into bite-sized chunks and a few thin rounds for accent pieces. - Make the Eyeballs:
Place a small dab of finely chopped kalamata olive on each mozzarella ball, pressing a thin olive ring on top to create a “pupil.” You can use a toothpick to secure the olive ring if needed. For extra creepiness, drizzle a tiny bit of olive brine over them for a glossy finish. - Assemble the Skewers:
Thread a pepperoni chunk onto each skewer first. Next, add a red bell pepper wedge, followed by a mozzarella eyeball, and finish with a thin pepperoni round. Repeat until all skewers are filled, arranging components to look like little gory faces. - Optional Layering:
For more depth and flavor, alternate extra olive pieces or slices of bell pepper between layers. You can also drizzle a bit of balsamic reduction for added visual effect (and tangy flavor). - Chill and Serve:
Refrigerate the skewers for 15–30 minutes before serving to let the flavors meld and the cheese firm up slightly. Serve cold or at room temperature on a festive Halloween platter.
Notes
Active time: 15 minutes
Total time: 15 minutes
No cooking required!
If you’re serving outdoors or ahead of time, keep skewers chilled to prevent the cheese from softening too much.