Appetizers & First Course

Featured Recipe

Grilled Bocconcini with Prosciutto and Sun Dried Cherry

Yield: 8 portions
    • 4 small bocconcini
    • Romaine lettuce leaves
    • 8 slices Prosciutto
    • 3 tbsp. Sun dried cherries, soaked The Perfect Purée Blood Orange Concentrate,  thawed
    • Olive oil
    • Champagne vinegar
    • Sugar
    • Salt and pepper to taste

Method:
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.

  • Roasted Red Pepper
  • Strawberry
  • Blood Orange
  • Green Apple
  • Red Raspberry
  • Meyer Lemon
  • Tamarind
  • Pear
  • Coconut
  • Blueberry
  • Apricot
  • Papaya
  • Orange
  • Passion Fruit
  • Prickly Pear
  • White Peach
  • Lemon Zest
  • Banana
  • Key Lime
  • Black Currant
  • Kiwi
  • Mango
  • Blackberry
  • Pomegranate
  • Cherry
  • Pink Guava
  • Lychee