12thin prosciutto slices24milk cherries (about 340gm, see note)To serve:extra-virgin olive oil and basil leaves (optional)
Preheat oven to 200C. Halve prosciutto slices lengthways and wrap one piece around each milk cherry. Season to taste with freshly ground black pepper and place two cherries on a metal skewer. Place on a baking tray lined with baking paper and roast until cheese is soft (3-5 minutes). Transfer to a platter, drizzle with extra-virgin olive oil, scatter with basil leaves and serve hot.
Note Milk cherries are small bocconcini
available from select delicatessens. If unavailable, substitute
larger mozzarella, broken into small pieces.