1.Cut the prosciutto in half widthways. Cut each half into four strips lengthways.
2.Hold a basil leaf against one ball of bocconcini and wrap a strip of prosciutto around the leaf and cheese. Repeat with the remaining basil leaves, bocconcini and prosciutto.
3.Grind a little black pepper over the bocconcini and serve on a platter with the caperberries, if desired.
4.Not suitable to freeze.
Cherry boccocini, a form of fresh mozzarella, is available from specialty cheese stores and delicatessens. If unavailable, larger boccocini can be halved or quartered. Can be made 6 hours ahead and refrigerated in an airtight container.Note