12 mini bocconcini
12 fresh basil leaves
6 cherry tomatoes halved
12 table forks
6 slices prosciutto halved lengthways
2 tbsp olive oil to serve
1 lemon cut into wedges to serve
¼ cup fresh basil thinly shredded
- Thread bocconcini, basil leaves and tomato halves evenly onto forks. Wrap a prosciutto strip around end of each fork.
- Arrange forks on a serving plate. Drizzle lightly with oil. Serve with lemon wedges. Garnish with shredded basil.