Ball o’ cheese bats

1.Heat a frying pan on medium. saute bacon and eschalots 5-6 minutes until bacon is crisp. Cool.

2.In a bowl, combine cheeses, pesto and paprika. Add bacon mixture and mix well. Season. Chill 30 minutes until firm.

3.Roll 2 tsp mixture into balls. Coat in poppyseeds. Chill until ready to serve.

4.Preheat oven to moderate, 180°C. Cut 40 batwing shapes from tortilla wraps. Arrange on an oven tray. Bake 5 minutes until crisp.

5.Press 2 olive slices onto each ball for eyes, with peppercorns in the centre of each. Press two wings into the sides of each ball.