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Skewered Salami Eyeballs

Skewered Salami Eyeballs

Skewered Salami Eyeballs are a spooky and tasty Halloween appetizer made with mozzarella balls, olives, bell peppers, and salami. They’re creepy to look at but delicious to eat—perfect for any Halloween party snack table!
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Prep Time 15 minutes
Chill Time: 10 minutes
Total Time 25 minutes
Servings: 6 Servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mozzarella balls small or “bocconcini” size
  • 1 red bell pepper for decoration
  • 2 tablespoons kalamata olives pitted
  • 4 ounces pepperoni stick cut into slices or small chunks

Equipment

  • Small skewers or toothpicks
  • Small knife or paring knife
  • Cutting board
  • Small bowl for assembly

Method
 

Step 1. Prep the Ingredients:
  1. Slice the pepperoni stick into thick rounds—each will act as the base for your eyeball. Cut small pieces of bell pepper into thin rings. Slice the olives into small circular pieces for the “pupils.”
Step 2. Build the Eyeballs:
  1. Place a mozzarella ball on top of each pepperoni slice. Add a small ring of red bell pepper on top of the mozzarella, then finish with a slice of olive right in the center to form the “eye.”
Step 3. Secure with Skewers:
  1. Carefully push a small skewer or toothpick through the center to hold everything in place.
Step 4. Chill and Serve:
  1. Keep them in the fridge for 10–15 minutes before serving so they hold together well.
Tip: If you want to make them extra spooky, use a toothpick dipped in red food coloring to draw little “veins” on the mozzarella balls.

    Notes

    ➤ Skewered Salami Eyeballs are best made fresh on the day you plan to serve them, but you can prep the ingredients a few hours ahead to save time. Keep everything chilled until you’re ready to assemble.
    ➤ If you want them extra spooky, use a toothpick dipped in red food coloring to draw little “veins” on the mozzarella balls. Try to use firm mozzarella so the skewers hold well.
    ➤ You can swap kalamata olives with black olives for a milder flavor, and if you prefer a vegetarian version, replace the pepperoni base with cucumber slices or cherry tomatoes.