20 slices salami
20 mini mozzarella balls
20 pimento-stuffed olives
20 toothpicks
Optional: sriracha or ketchup for “bloody veins”
Pat mozzarella balls dry and set aside.
Lay a salami slice flat, place mozzarella in the center, and wrap.
Secure with a toothpick and top with an olive.
Chill for 10 minutes before serving.