Skewered Mozzarella Balls In Romaine
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
64
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Prosciutto (diced)1 tbsp
Extra-Virgin Olive Oil1 tbsp
Balsamic Vinegar1 tsp
Garlic (fresh minced)Directions:
1
Preheat outdoor grill to medium heat or preheat broiler
2
Bring a pot of salted water to a boil
3
Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend
4
Remove and plunge into ice water to stop the cooking
5
Drain and pat dry
6
Lay romaine leaves out on a counter, outer rib side down
7
Cut out the wide rib section, or flatten it with your hands
8
Place a piece of cheese in the middle of each leaf
9
Top with about 1 tablespoon of the prosciutto
10
Season with salt and pepper
11
Make a neat package by folding the leaves around the cheese like an envelope
12
Place them seam side down
13
Run a skewers through each package
14
Brush each with olive oil
15
Refrigerate if not grilling immediately
16
Grill cheese packages over medium heat or broil about 4 inches from the heat
17
Cook 2 to 3 minutes and turn over
18
The cheese should begin to weep
19
Cook another 1 to 2 minutes or until the packets are lightly browned
20
Top with Sun-dried Tomato Dressing and serve
21
In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic
22
Season with salt and pepper