- 8 oz. 230 g mozzarella, mini cheese balls
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) black olives, sliced
- ½ oz. 14 g capers
- 1 fl. oz. 30 ml
- 2 tsp 2 tsp water
- Layout mozzarella balls on a large plate or platter that you will serve the eyeballs on.
- Mix the tomato paste and water together in an icing bottle. Gentle squeeze the thinned tomato paste creating 2-3 lines across the center of the mozzarella.
- Add sliced olive as irises and capers as pupils.