This appetizer is as Halloween as it gets, but it’s so delicious you’ll want to make it for every party you ever have! Maybe just leave the “eyeballs” out for your non-Halloween gatherings - Haha. I can’t put words on how scrumptious this dish is… you won’t be able to stop eating it!!
1 container bite-sized mozzarella - drained and patted dry
2 tablespoons olive oil
1 tablespoon Calabrian chile sauce, paste, or minced chiles (Trader Joes has a great sauce)
1 small jar sliced Kalamata olives
1 small jar sun-dried tomatoes - slightly drained
3 minced garlic cloves
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flake
1/4 cup red wine
1 (15 ounce) jar marinara sauce
6 ounces cream cheese
1 block of baked cheese or bread cheese
Crostini or grilled bread, for serving
Preheat oven to 475 degrees. In a bowl, mix together the mozzarella balls, olive oil, and Calabrian chiles. Using your pointer finger, poke a hole in each ball and push in a sliced olive to make the “eyeballs.” Let marinate until ready to serve. In a cast iron or oven-safe pan, heat the olive oil over medium heat and add the sun-dried tomatoes, garlic, Italian seasoning, and pepper flake and cook for several minutes. Pour in the red wine and let reduce by half. Add the marinara and cream cheese and let melt together until creamy. Place the cheese block in the center of the mixture and transfer to the oven. Bake for 12-15 minutes or until cheese is melted and bubbly. Place the mozzarella eyeballs to over the sauce, all around the baked cheese. Add one of the eyeballs on top of the cheese. Serve warm with crostini or grilled bread.