8 to 10 fresh mozzarella bocconcini, drained
Kosher salt and freshly ground black pepper
Chopped fresh basil or rosemary, optional
1/4 pound, hard cheese (recommended: Manchego, Emmenthaler or aged Provolone)
6 to 8 slices prosciutto or black forest ham
1 red bell pepper, roasted and peeled
1/4 pound mixed olives
1 bunch arugula, stemmed, torn into pieces
Balsamic vinegar, for dressing arugula
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