Halloween Bones and Eyeballs Appetizer

For Halloween: Spook your friends with this "bloodbath" of marinara sauce, bread "bones" to gnaw on, and Mozarella and olive "eyeballs". Especially bewitching with a bold red wine.

Servings: 20+

Cook Time: 45 minutes

Pair With: A bold red wine.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


I package frozen bread dough
1 jar ready made marinara sauce
8 ounces of baby Mozarella
1/16 cup pitted black olives


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper; do not oil. Let the bread dough thaw until softened (or make your own recipe white bread dough). With a sharp knife, portion the dough into 1 ounce pieces (a heaping 1/8 cup). Using lightly floured hands, roll each piece into a "bone" with large ends and skinny middles. Press the ends with your thumb to make the "joint" ends of the bone. Line the "bones" up on the parchment and let sit for 15 minutes, until they have risen just slightly, but before they dough has risen enough to change the shape. Bake in the preheated oven until baked but not browned. Remove and set aside.

Heat the marinara sauce in a small pot. Marinara without chunks of herbs or vegetables will look more like "blood". Cut the olives into small "irises" for the eyeballs, using a sharp paring knife. Cut a small hole in each baby Mozarella ball to fit the olive piece inside. Pour the warmed marinara into a serving dish and dot with the "eyeballs". Serve the "bones" on the side to dip in the sauce.


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