Wrap individual mozzarella balls with a half-slice of prosciutto.
Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.
Drizzle with olive oil.
Top with shaved Parmigiano-Reggiano and chiffonade of basil.
Recipe provided to Fillipo Berio by Chef Mary Ann Esposito