1-First, cut a small indent in each mozzarella ball using a sharp knife and set them aside, just like in the original directions.

2-Then, finely chop the sun-dried tomatoes and kalamata olives to fit into those indents, creating the perfect “pupil” effect.

3-Next, thinly slice the meats prosciutto, Genoa salami, sopressata, and ham into strips about 1/4 to 1/2 inch wide based on the mozzarella size for easy wrapping.

4-Carefully wrap each prepared mozzarella ball with the meat slices, making sure they’re snug but not too tight.

5-Skewer the wrapped balls on toothpicks to hold everything in place.

6-Finally, garnish with a piece of tomato, olive, or caper for that finishing spooky touch, and chill before serving on your charcuterie board.