Bocconcini 'eyeball' tarts with olive 'bugs'

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

Makes

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

 

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.

Melted cheese sandwich

Makes

1

Ingredients

• 30g butter
• 2 slices of fresh white bread
• 40g bocconcini, sliced
• 2-3 fresh basil leaves
• 1 small vine-ripened tomato, thickly sliced
• plain flour, to coat
• 1 egg, lightly beaten
• 1 cup of fresh white breadcrumbs

 

Method

1. Use half a tablespoon of butter to lightly butter one side of each slices of bread.
2. Place the bocconcini, basil & tomato on the buttered side of one slice, top with the remaining slice of bread (buttered side down) and gently squeeze the edges of the bread together.
3. Place the flour, egg and breadcrumbs in separate, shallow dishes. Use a pastry brush to brush the top and bottom of the sandwich with a little milk.
4. Carefully dip the sandwich in flour to lightly coat in breadcrumbs. Cover and refrigerate until needed.
5. When ready to cook heat remaining butter and the oil in a non-stick frypan over medium heat.
6. Once the butter starts to sizzle, add the sandwich and fry for 2-3 minutes each side or until golden all over. Serve warm.