Olive-Stuffed Eyeballs

1. Halve the stuffed olives, cut each prosciutto slice in half lengthwise and drain the mozzarella balls. 2. Using a small paring knife, carve out a small portion from the top of each mozzarella ball, creating just enough space to fit one of the olive halves. 3. Gently encircle each mozzarella ball with a half-slice of prosciutto, ensuring the cut side is facing upward. Carefully fold back the upper part of the prosciutto to secure it in place. 4. Insert half an olive at the center of each mozzarella ball. 5. To finish, drizzle a generous amount of high-quality olive oil and a glaze of balsamic vinegar over the assembled appetizers, and add a dash of flaky sea salt to taste. If desired, place each appetizer on a basil leaf before serving.

1. Halve the stuffed olives, cut each prosciutto slice in half lengthwise and drain the mozzarella balls.
2. Using a small paring knife, carve out a small portion from the top of each mozzarella ball, creating just enough space to fit one of the olive halves.
3. Gently encircle each mozzarella ball with a half-slice of prosciutto, ensuring the cut side is facing upward. Carefully fold back the upper part of the prosciutto to secure it in place.
4. Insert half an olive at the center of each mozzarella ball.
5. To finish, drizzle a generous amount of high-quality olive oil and a glaze of balsamic vinegar over the assembled appetizers, and add a dash of flaky sea salt to taste. If desired, place each appetizer on a basil leaf before serving.