Halve the bocconcini and add to a serving bowl. Finely dice the prosciutto, then halve the tomatoes and add to the bowl with the cheese. Thinly slice the scallions and herbs, add to the bowl and dress the salad with a liberal dose of EVOO and salt and pepper, to taste.
Char the bread in a hot oven or under the broiler and serve with the salad for topping.