- 12 thin prosciutto slices
- 24 milk cherries (about 340gm, see note)
- 1Preheat 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.