Demon Eyeball Bites
Start your party with these creepy eyeballs: pimiento-stuffed olives popping out of bacon-wrapped prunes. It's a weird but wonderful combination. For a glamorously spooky effect, garnish the plate with blood red rose petals.
Servings: 16
Ingredients:
Photography by Michael Alberstat
| Nutritional Info | |
| Per piece: about | - |
| cal | 70 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 254 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| vit C | 2% |
Suggested Recipes
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16 large pimiento-stuffed green olives
16 large pitted prunes
8 slices bacon
Preparation:
Remove pimientos from green olives; set aside.
Using fingers, gently widen openings in prunes. Push 1 olive inside each, pulling prune around olive gently to enclose but leaving hole in olive exposed.
Cut bacon in half crosswise. Wrap 1 slice around each prune; secure with toothpick. (Make-ahead: Cover and refrigerate for up to 1 day.)
Place prunes on greased rimmed baking sheet. Bake in 375°F (190°C) oven until bacon is crisp, about 20 minutes. Stuff pimientos back into olives. Serve pimiento side up.
Additional Information
-
Tip: You can omit the prunes if you prefer: wrap bacon around olives and secure with toothpick. Continue as directed.
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