Stuffed Bocconcini
Stuffed Bocconcini
Ingredients
- 8 medium sized bocconcini balls (see note)
- 16 oil-packed medium-sized green olives, drained and pitted
- 6 thin slices prosciutto, finely chopped
- 6 tablespoons (90 ml) olive oil
- 1/4 cup (60 ml) balsamic vinegar
- Salt and pepper
- Lettuce leaves, for garnish
- 1/4 cup (60 ml) fresh parsley, chopped
Instructions
- Drain the cheese and pat it dry on paper towels.
- With a toothpick, stuff each olive with prosciutto.
- With the tip of a knife, make two small incisions to form a cross on the side of each bocconcini. Insert one to two stuffed olives, depending on the size of the bocconcini balls.
- In a bowl, whisk together the oil, vinegar, salt and pepper.
- On a serving platter, arrange the lettuce leaves. Place the stuffed bocconcini on the lettuce. Drizzle with the vinaigrette and garnish with parsley. Serve as an appetizer or antipasti.
Stuffed Bocconcini