Halloween Antipasto Eyeballs Appetizer

Directions

1. Combine the olive oil, fresh basil, and a pinch of kosher salt in a blender. Process until smooth, then transfer to a small container and set aside.
2. Arrange the cherry-sized mozzarella balls on a cutting board. For each, identify the best side to be the top—it should be slightly rounded and wide. If needed, trim a small slice from the bottom so the ball sits flat.
3. Using a sharp paring knife, cut a small circle into the top of each mozzarella ball, about 1/4 inch deep or less, without cutting all the way through. This circle will be the iris; it should be larger than the opening of a wide-mouthed straw but small enough that plenty of white mozzarella remains visible around it. Set aside.
4. Slice each black olive in half lengthwise. Place the olive half cut-side up and use a wide-mouthed straw to punch out a small circle from the center, like a cookie cutter. Reserve these small olive circles (the pupils) and discard the rest.
5. Stir the basil oil with a small spoon, then fill each hole in the mozzarella balls almost to the top with the oil.
6. Place one olive pupil, smooth side up, in the center of the basil oil in each mozzarella ball. Add more basil oil if needed to fill the cavity to the top.
7. Take a thin slice of ham and fold it in half lengthwise. Wrap the ham around the outside of the mozzarella ball, using additional pieces as needed, and shape the ham to resemble an eye.
8. Crumple a sheet of brown parchment paper large enough to fit your serving platter, then uncrumple it and lay it flat on the platter.
9. Drizzle the balsamic glaze in a few lines over the wrinkled parchment, then smear it around with a spoon. Scatter the sun-dried tomatoes over the glaze and sprinkle with flake salt.
10. Arrange the ham-wrapped eyeballs on top of the sun-dried tomatoes.