1Heat a frying pan on medium. Saute bacon and eschalots 5 to 6 mins until bacon is crisp. Cool.
2In a bowl, combine cheese, pesto and paprika. Add bacon mixture and mix well. Season. Chill 30 mins until firm.
3Roll 2 tsps mixture into balls. Coat in poppyseeds. Chill until ready to serve.
4Preheat oven to moderate, 180 C. Cut 40 batwing shapes from tortilla wraps. Arrange on an oven tray. Bake 5 mins until crisp.
5Press 2 olive slices onto each ball for eyes, with peppercorns in the centre of each. Press two wings into the sides of each ball.
Photo: Rob Shaw/bauersyndication.com.au