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Bocconcini 'eyeball' tarts with olive 'bugs'

  • 0:30 Prep
  • 0:10 Cook
  • Makes 24


  • 2 cups (500ml) good-quality tomato pasta sauce
  • 12 baby bocconcini, halved
  • 12 stuffed olives, halved
  • 1 large rosemary sprig, leaves picked
  • 12 kalamata olives
  • 24 ready-made mini savoury tart cases


  • 1
    Place the tomato sauce in a pan over medium heat and simmer for about 10 minutes until thickened, stirring occasionally to prevent catching.
  • 2
    Press half a stuffed olive (pimento-side up) into the rounded side of the bocconcini to create ‘eyeballs’. To make the bugs, stick 6 rosemary leaves (3 on each side) into the kalamata olives to form legs.
  • 3
    When ready to serve, warm the sauce in a pan over low heat. Spoon into pastry cases, then press a bocconcini half into each one. Serve the eyeballs on a platter surrounded by bugs.

Source: taste.com.au


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