Breakfast Crostini

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1 pint/tub bocconcini, small bites fresh mozzarella in water

1 slice, 1/4-inch thick slice prosciutto

1 pint multi-colored baby or grape tomatoes or red grape tomatoes

4 thin scallions, whites and greens, trimmed

A handful basil leaves, thinly sliced

A handful flat-leaf parsley, finely chopped

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

8 slices peasant bread