8 oz Ciliegine (cherry sized) mozzarella balls
12 Pimento stuffed Manzanilla olives
12 slices prosciutto
Directions
1. Add mozzarella balls to a bowl and cover with hot water (about 185°F) Allow to sit for 3 minutes to warm the mozzarella enough to shape.
2. Use two balls to form into 1 larger ball. While still warm, shape into a smooth round ball. Poke a hole in the center using your pinky finger then push in an olive.
3. Cut prosciutto into 4 long strips and wrap around the mozzarella eyeball. Secure with a skewer
4. Enjoy!
8 oz Ciliegine (cherry sized) mozzarella balls
12 Pimento stuffed Manzanilla olives
12 slices prosciutto
Directions
1. Add mozzarella balls to a bowl and cover with hot water (about 185°F) Allow to sit for 3 minutes to warm the mozzarella enough to shape.
2. Use two balls to form into 1 larger ball. While still warm, shape into a smooth round ball. Poke a hole in the center using your pinky finger then push in an olive.
3. Cut prosciutto into 4 long strips and wrap around the mozzarella eyeball. Secure with a skewer
4. Enjoy!