Recipe courtesy of David Reardon
Episode: BBQ Rewards
Save Recipe Print
Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
Total:
26 min
Prep:
20 min
Cook:
6 min
Yield:
8 servings
Level:
Easy
Total:
26 min
Prep:
20 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large sauce pot with boiling salt water, blanch romaine leaves for 5 seconds and place in ice water bath. Remove and dry off surface. Layer 1 slice of mozzarella, 1 basil leaf, and toss in some pine nuts. Roll up and wrap in prosciutto. Repeat process with rest of leaves.

Marinate in olive oil and cracked black pepper. Reserve for grill. Grill lightly until cheese is soft and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Bacara Ranch Spring Onion

Recipe courtesy of David Reardon

Salmon Grilled Between Romaine Lettuce Leaves

Recipe courtesy of Bob Blumer

Grilled Romaine

Recipe courtesy of Marc Murphy

Grilled Romaine

Recipe courtesy of Alton Brown

Grilled Romaine Salad

Recipe courtesy of Judith Fertig|Karen Adler

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Great Grilled Romaine

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories