Cut sliced prosciutto into 2-inch wide strips. Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level. Scoop out pulp with a melon baller making a tiny cup in the tomato, sprinkle cup with pepper to taste. Stuff cups with mozzarella cheese and wrap one strip of prosciutto around each tomato, sticking a toothpick through to hold together.
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