Prosciutto Mozzarella Eyeballs with Balsamic Glaze

• 9 olives from Bono Italian Pitted Olive Mix
• Red bell pepper strips from Bono Italian Pitted Olive Mix, cut into small pieces
• 18 slices prosciutto (2 packs Veroni Prosciutto Italiano)
• 18 ciliegine “cherry sized” fresh mozzarella balls
• The Fresh Market Balsamic Glaze

Cut the ends off each olive, then cut the olives in half cross-wise. Stuff a small piece of red bell pepper into each olive hole.

Fold each piece of prosciutto in half lengthwise, then fold it again in half lengthwise. Wrap one slice of folded prosciutto around a mozzarella ball, repeating until all mozzarella balls are individually wrapped.

Squeeze a small amount of balsamic glaze on top of each mozzarella ball; using a toothpick, drag the glaze down the sides of the mozzarella to make “veins." Top each mozzarella ball with a stuffed olive, arrange on a platter and serve.