This I like to serve when guests arrive, goes well with drinks, great finger food. It is also great (as Teuta has shown me) to serve adults at kids birthday parties.
So, so simple to make and can be made in the morning and refrigerated when needed.
I like to add two basil leaves with each ball, but reduce it to one if you prefer.
I have made it with the small milk cherries (small bocconcini), but I prefer it with slightly larger bocconcini, as they are creamier.
6 bocconcini, sliced in half
24 basil leaves
The bocconcini are the size of golf balls, so you know as a reference. It is this size that I slice in half.
If the prosciutto slice is really big, trim it a little, you just want it to wrap around the bocconcini, not smother it. If it has any large gaps, just squish it together a bit. The prosciutto needs to be very thin.
Lay a slice of prosciutto on a plate. Place a basil leaf in the centre. Place the bocconcini half on the basil leaf. Top with another basil leaf. Wrap the prosciutto around the bocconcini and basil. Place on a serving plate.
Decorate with a few extra basil leaves.
Pin it: www.pinterest.com/pin/399413060677675619/