Grilled Bocconcini with Prosciutto and Sun Dried Cherry

8 portions

    • 4 small bocconcini
    • Romaine lettuce leaves
    • 8 slices prosciutto
    • 3 tbsp. sun dried cherries, soaked in The Perfect Purée Blood Orange Concentrate, thawed
    • Olive oil
    • Champagne vinegar
    • Sugar
    • Salt and pepper to taste
1. Cut each bocconcini in half.
2. Blanch the lettuce leaves in boiling water and lay flat on the counter.
3. Lay a slice of prosciutto on each lettuce leaf and then place the bocconcini on top.
4. Wrap all layers around the bocconcini to form a tight package, set aside.
5. Mix the soaked cherries and Blood Orange Concentrate with enough vinegar and oil to form a dressing. Adjust the seasoning with salt, pepper and sugar.
6. Grill the bocconcini packages over a hot fire and serve with the vinaigrette.