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Mozzarella-and-Olive Eyeballs

Yield: 24 hors d'oeuvres Prep 15 mins Start to Finish 15 mins


  • 1 6 ounce jar green-olive tapenade
  • 1 jarred roasted red pepper, rinsed and drained, patted dry and finely chopped (about 3 tablespoons)
  • 2 boxes frozen mini phyllo shells, thawed (15 shells each)
  • 12 marinated bocconcini, or small mozzarella balls (1 inch), patted dry and halved
  • 6 pimiento-stuffed olives, drained, each sliced into four rounds


1. Combine tapenade and roasted pepper. Fill each phyllo cup with 3/4 teaspoon tapenade mixture, 1 mozzarella half, flat side up, and an olive slice. Arrange in pairs to create sets of eyes. Makes 24 hors d'oeuvres.

Nutrition Facts

  • cal.(kcal)70,
  • Fat, total(g)5,
  • chol.(mg)7,
  • sat. fat(g)1,
  • carb.(g)3,
  • fiber(g)1,
  • pro.(g)2,
  • sodium(mg)249,
  • Percent Daily Values are based on a 2,000 calorie diet