Grilled Bocconcini with Prosciutto and Sun Dried Cherry Grilled Bocconcini with Prosciutto and Sun Dried Cherry 8 portions • 4 small bocconcini • Romaine lettuce leaves • 8 slices prosciutto • 3 tbsp. sun dried cherries, soaked in 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.