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Bocconcini 'eyeball' tarts with olive 'bugs'

Name: Bocconcini 'eyeball' tarts with olive 'bugs'
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Ingredients: 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

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30m

10m

Bocconcini 'eyeball' tarts with olive 'bugs'

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Boo! Halloween is almost here, so put on your scariest outfit and invite everyone around for these terrifying treats.

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

Method

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.