Cut most of the fat off of the prosciutto. Cut each slice into two pieces. Place each half as a square (overlapping any tears) into each cup of a mini cupcake tin. Prosciutto should form little bowls.
Repeat until all prosciutto is in tins, or do in separate lots.
Bake until fat turns golden, about 10-15 minutes.
Using a fork, immediately transfer to a paper towel to drain; cool completely.
Once cooled and ready to serve, fill with one half of a cherry tomato and one bocconcini ball. Place each one on a "lily pad" of spinach. Drizzle with extra virgin olive oil and add salt and pepper to taste. Serve immediately.