Here's a great appetizer to pair with a bold red wine. You could make your own bread dough and marinara, but this is so simple to put together with premade ingredients. The bread "bones" are delicious dipped in the marinara; the Mozarella "eyeballs" melt slightly in the warm marinara.
Spook your friends with this "bloodbath" of marinara sauce, bread "bones" to gnaw on, and Mozarella and olive "eyeballs". Especially bewitching with a bold red wine, like a sangiovese or a blend, like the Tamas "Andiamo" sangiovese and zinfandel blend.
Tama's Halloween Bones and Eyeballs Appetizer
Ingredients:
1 package frozen bread dough
1 jar ready made marinara sauce
8 ounces of baby Mozarella
1/16 cup pitted black olives
Directions:
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper; do not oil. Let the bread dough thaw until softened (or make your own recipe white bread dough). With a sharp knife, portion the dough into 1 ounce pieces (a heaping 1/8 cup). Using lightly floured hands, roll each piece into a "bone" with large ends and skinny middles. Press the ends with your thumb to make the "joint" ends of the bone. Line the "bones" up on the parchment and let sit for 15 minutes, until they have risen just slightly, but before they dough has risen enough to change the shape. Bake in the preheated oven until baked but not browned. Remove and set aside.
Heat the marinara sauce in a small pot. Marinara without chunks of herbs or vegetables will look more like "blood". Cut the olives into small "irises" for the eyeballs, using a sharp paring knife. Cut a small hole in each baby Mozarella ball to fit the olive piece inside. Pour the warmed marinara into a serving dish and dot with the "eyeballs". Serve the "bones" on the side to dip in the sauce.
1 package frozen bread dough
1 jar ready made marinara sauce
8 ounces of baby Mozarella
1/16 cup pitted black olives
Directions:
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper; do not oil. Let the bread dough thaw until softened (or make your own recipe white bread dough). With a sharp knife, portion the dough into 1 ounce pieces (a heaping 1/8 cup). Using lightly floured hands, roll each piece into a "bone" with large ends and skinny middles. Press the ends with your thumb to make the "joint" ends of the bone. Line the "bones" up on the parchment and let sit for 15 minutes, until they have risen just slightly, but before they dough has risen enough to change the shape. Bake in the preheated oven until baked but not browned. Remove and set aside.
Heat the marinara sauce in a small pot. Marinara without chunks of herbs or vegetables will look more like "blood". Cut the olives into small "irises" for the eyeballs, using a sharp paring knife. Cut a small hole in each baby Mozarella ball to fit the olive piece inside. Pour the warmed marinara into a serving dish and dot with the "eyeballs". Serve the "bones" on the side to dip in the sauce.
Spook your friends with this "bloodbath" of marinara sauce, bread "bones" to gnaw on, and Mozarella and olive "eyeballs". Especially bewitching with a bold red wine, like a sangiovese or a blend, like the Tamas "Andiamo" sangiovese and zinfandel blend.
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