Bocconcini with Tomatoes and Prosciutto on Bruschetta

1 lb. container bocconcini (bite-sized mozzarella balls), drained or 1 lb. fresh mozzarella, cut into 1/2″ cubes
1 lb. grape tomatoes or pear shaped baby tomatoes, cut in half lengthwise
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/8 tsp. red pepper flakes
1/8 lb. thinly sliced prosciutto (about 4 paper thin slices), cut into 1/4″ wide strips
1/4 cup chopped sun dried tomatoes in olive oil
1/2 cup chopped roasted red peppers
2 T. chopped fresh parsley
2 T. chopped fresh basil
1/2 tsp. kosher salt
1 loaf Italian bread, cut 1″ thick, brushed with olive oil, toasted or grilled (about 12 slices)

In a medium bowl, combine the mozzarella, tomatoes, garlic, oil, red pepper flakes, prosciutto, sun dried tomatoes, red peppers, parsley, basil, and salt. Toss gently to combine. (Can be made several hours ahead.) Place the toasted slices of bread on serving platter. Top each slice of bread with some of the mixture. Drizzle lightly with more olive oil, if desired. Serves 6 (2 per person).

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