bocconcini with tomatoes and prosciutto bruschetta

i just hosted a baby shower and therefore had a reason to make one of my favorite appetizers. this was passed on to me by megan, by the way, so thanks, megan, for a fabulous recipe!

1 lb bocconcini (bite-sized mozzarella balls), or fresh mozzarella, cut into ½ in cubes i actually found pearl-sized balls this time and they worked perfectly!
1 lb grape tomatoes, cut in half lengthwise
1 clove garlic, minced
¼ C olive oil
1/8 tsp crushed red pepper
1/8 lb thinly sliced prosciutto
¼ C chopped sun-dried tomatoes
½ C chopped roasted red pepper
2 tbsp chopped fresh parsley
2 tbsp (or more) chopped fresh basil
½ tsp salt
1 baguette

toss everything (except baguette, of course) to combine. slice bread into 1 in pieces, sprinkle with garlic salt and broil on both sides until golden brown. let the baguette slices cool before serving.

*i always make this without the roasted red pepper because peppers make me ill. and i’ve made it without the prosciutto and fresh parsley and it’s still yummy. if the budget is tight, you can use regular mozzarella, but it will change the flavor quite a bit…and in my opinion, you simply cannot make this without fresh basil—dried just won’t do in this case. enjoy!