Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil

Recipe courtesy Chef David Reardon
TOTAL TIME: 26 min
Prep: 20 min
Inactive Prep: --
Cook: 6 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 8 large outside Romaine leaves
  • 8 slices fresh mozzarella, cut 1/4-inch thick
  • 8 large basil leaves
  • 1/4 cup toasted pine nuts
  • 8 thin slices prosciutto
  • Olive oil
  • Cracked black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.