Ingredients
- 4 very large romaine leaves
- 4 (2-ounce) balls fresh mozzarella cheese, cut into small cubes
- 1/4 cup diced prosciutto
- Gray salt and freshly ground black pepper
- 12 to 15 skewers, soaked in water for 1 hour
- 1 tablespoon extra-virgin olive oil
- Sun-dried Tomato Dressing, recipe follows
Directions
Preheat outdoor grill to medium heat or preheat broiler.
Bring a pot of salted water to a boil. Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend. Remove and plunge into ice water to stop the cooking. Drain and pat dry.
Lay romaine leaves out on a counter, outer rib side down. Cut out the wide rib section, or flatten it with your hands. Place a piece of cheese in the middle of each leaf. Top with about 1 tablespoon of the prosciutto. Season with salt and pepper. Make a neat package by folding the leaves around the cheese like an envelope. Place them seam side down. Run a skewers through each package. Brush each with olive oil. Refrigerate if not grilling immediately.
Grill cheese packages over medium heat or broil about 4 inches from the heat. Cook 2 to 3 minutes and turn over. The cheese should begin to weep. Cook another 1 to 2 minutes or until the packets are lightly browned. Top with Sun-dried Tomato Dressing and serve.
Sun-dried Tomato Dressing:
- 4 ounces oil-packed sun-dried tomatoes, julienned, oil reserved
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh minced garlic
- Gray salt and freshly ground black pepper
In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic. Season with salt and pepper.
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By edana_2001_5713036
Fairview, TN
on March 03, 2009
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I didn't have sun dried tomatos in my pantry so I had to forego the sauce and it was fantastic by itself. I'm going to try it with bruschetta topping next time!
By ltropic_7022194
Amherst, OH
on January 22, 2007
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I prepped an entire recipe of these before my dinner party and planned on grilling them when my guests arrived, however, I was very unsure about serving thesee to my guests so I grilled a few before they arrived to taste and couldn't get past the wilted romaine. I ended up not serving these at all because they didn't impress me. Maybe using a different, more flavorful kind of green to wrap them in would be better.
By rachelmohr_2656103
Pgh, PA
on May 08, 2005
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This seem intimidating to make, but they're not at all. They look awesome when they're brought out to the table. I made 2 for each guest, placed them on the plate (still on the skewer and drizzled the sun dried tomato dressing over the mozzarella balls. They were great!
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