Bruschetta al Prosciutto con Mozzarella Serving Size - 8 Prepared By - Sarah Recipe Rating
			24 slices baguette 12 thin slices Prosciutto di Parma or San Daniele, halved 24 basil leaves 12 sundried tomatoes packed in olive oil, drained and halved 24 bocconcini 1/4 teaspoon freshly ground black pepper
			Preheat the broiler. Line a baking sheet with parchment paper. Place the baguette slices on the parchment paper-lined baking sheet. Place the halved Prosciutto slices on a counter. Top each with 1 basil leaf, then a sliver of sundried tomato, and finally 1 of the bocconcini. Sprinkle with the pepper. Wrap to enclose in the Prosciutto and place 1 bundle on each baguette slice, seam side down. Slip under the preheated broiler until the Prosciutto is crispy, the bocconcini are melted, and the bread is golden at the edges.