Marinated Mozzarella Eyeballs

• 3/4 cups extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper
• 1 bay leaf
• 2 tablespoons chopped sundried tomatoes in oil
• 1 tablespoon champagne vinegar
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh basil
• 1 1/2 teaspoons finely chopped fresh thyme
• 1 1/2 teaspoon kosher salt
• 1 teaspoon lemon peel
• 1/2 teaspoon black pepper
• 3 (7- to 8-oz) pkgs. ciliegine mozzarella, drained
• 1/4 cup drained whole black olives, pitted
• 1/4 cup green olives, unpitted
• plastic straws

1. Combine olive oil, garlic, crushed red pepper, and bay leaf in a small skillet; heat over medium until sizzling, about 5 minutes. Reduce heat to low, and let continue to sizzle until garlic softens, about 5 more minutes. Remove from heat and let cool to room temperature.
2. Pour cooled oil mixture into a large bowl and whisk together with sundried tomatoes, vinegar, parsley, oregano, basil, thyme, salt, lemon peel, and pepper. Add mozzarella balls and toss to coat. Let sit for at least 8 hours or overnight, stirring occasionally.
3. Working one green olive at a time, slice 4 rounded edges off of each. Punch a hole in the center of each olive circle using a plastic straw (these will be the irises). Set aside. Open up and flatten each black olive; punch out holes using the same straw (these will be the pupils). Place one black olive pupil in the hole of each green olive iris. Place one olive set on each mozzarella ball. Serve with crackers and baguette.

extravirgin olive oil, garlic, red pepper, bay leaf, tomatoes, champagne vinegar, fresh parsley, fresh oregano, fresh basil, thyme, kosher salt, lemon peel, black pepper, ciliegine mozzarella, black olives, green olives, straws

Taken from www.myrecipes.com/recipe/marinated-mozzarella-eyeballs (may not work)