8 large green olives stuffed with pimento, sliced into 1/4-inch discs
16 bocconcini cheese balls
8 slices prosciutto di Parma
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
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