Bocconcini Eyeballs with "Blood" Salsa

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Bocconcini Eyeballs:

8 large green olives stuffed with pimento, sliced into 1/4-inch discs

16 bocconcini cheese balls

8 slices prosciutto di Parma

Blood Salsa:

1 can whole San Marzano tomatoes

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons brown sugar

1 teaspoon salt

1 teaspoon aged balsamic vinegar

1/2 teaspoon dried Greek oregano

1/4 teaspoon hot chili flakes

Freshly cracked black pepper

2 cloves garlic, minced

1 handful fresh basil, finely chopped

1 red onion, minced

1 handful fresh flat-leaf parsley, finely chopped

Crostini, for serving