Slice the olives into ¼-inch discs. Place an olive disc in the center of a bocconcini ball and trace around it with a sharp paring knife. Carve out a ½-inch piece of cheese from the outline and place olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball.
Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, balsamic vinegar, garlic, red onion, parsley, basil, oregano, chile flakes, salt, sugar, and lots of freshly cracked pepper. Mix you’re your hands.
Divide the eyeballs into pairs and place on individual plates. Add a couple of tablespoons of salsa to each plate. Serve with crostini.