Baked Prosciutto and Mozzarella Cups

Ingredients

• – 12 thin slices prosciutto (about three 3-ounce packages), halved crosswise
• – One 8-ounce Real California fresh mozzarella, cut into 12 pieces
• – 12 small melon balls, 6 fresh figs, quartered, or 4 apricots, pitted and cut into wedges
• – 12 cherry tomatoes, halved
• – 3 tablespoons good quality balsamic vinegar or balsamic vinegar glaze
• – 2 tablespoons olive oil
• – 1 tablespoon chopped fresh basil
• – Salt
• – Pepper
• Special equipment:
• – One 24-cup mini muffin tin