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Prosciutto Wrapped Fig Hearts // NF, GF

Spooky Deviled Eyeballs // VG, DF + GF with substitutions

Prosciutto Wrapped Fig Hearts

• Serve room temperature on your favorite serving dish, with toothpicks for picking.

INGREDIENTS FOR 18 SERVINGS

• 18 dried figs
• 3 ounces soft goat cheese, such as Vermont Creamery
• 6 slices thinly sliced prosciutto, each cut into thirds
• Balsamic vinegar, for drizzling
  

INSTRUCTIONS

1. Using a paring knife, slice a small pocket in rounded end of a fig.
2. Stuff pocket with a scant teaspoon of cheese; press down to form a heart shape.
3. Wrap with a third of a prosciutto slice; secure with a cocktail pick. Repeat with remaining figs.
4. Drizzle lightly with balsamic vinegar; serve.
5. Wrapped figs may be refrigerated, covered in plastic wrap, up to 8 hours; bring to room temperature before serving.

Spooky Deviled Eyeballs

• Serve on a platter with toothpicks.

INGREDIENTS FOR 12 SERVINGS

• 6 large eggs
• 2 tbsp. Mayonnaise
• 1 tbsp. spicy brown mustard
• 3 drops red food dye or beet juice
• 12 medium cocktail olives with pimentos
• 3 slices white bread or 12 rice crackers
• Salt & pepper to taste

INSTRUCTIONS

1. Preheat oven to 350 F. (175 C.) if you're using bread for the bottoms. If you're using crackers, don't preheat.
2. Add six large eggs to a pot of cool water. Place them on the stove and boil them for 20 minutes. Place the eggs in a bowl of cold water for 2-5 minutes to stop the cooking, and peel them one by one.
3. Slice each egg in half through the center, then gently slide the yolks out. Place the yolks in a mesh strainer over a bowl and use a spoon to push the yolks through. This turns the yolks into a powder that makes for a creamier, less chunky filling.
4. Add 2 tbsp. mayo, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper, and stir. If the filling appears a little dry, add a little more mayo until the consistency is like a thick hummus.
5. Add a few drops of either red food dye or beet juice until the color is a spooky red. Either put filling in a pastry-piping bag or simply cover so it doesn’t dry out while you follow the next steps.
6. If you’re using rice crackers to cover the bottoms, you can skip this step. Otherwise, use a tiny, round cookie cutter (that’s about the size of your eggs) to cut 12 circles out of 3 pieces of bread. Flatten the circles as much as you can into wafers. Toast them for 5-7 minutes at 350 F. (175 C.)
7. Use a standard pastry-piping tip to cut an olive-sized hole through the top of an egg. Remove the cut piece from the egg. Don’t discard. Cut it in half. Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.
8. Cut a half-inch sized slice from an olive and place it perfectly into the egg.
9. Carefully turn the eggs over and fill, making sure not to over-fill. You don’t want it to spill out from under the eggs when you flip them over.
10. Place your thin bread toast or rice cracker right on top to seal it. Flip it over and repeat for the others.

Spook your guests will filling their bellies.