Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) extra-virgin olive oil 1 clove(s) garlic , finely chopped 1 tablespoon(s) (chopped) fresh oregano leaves 3/4 teaspoon(s) crushed red pepper 1/4 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper 1 3/4 pound(s) (ball fresh mozzarella) 1 3/4-pound ball fresh mozzarella 4 large romaine lettuce leaves 8 large fresh basil leaves 4 sprig(s) fresh oregano

Instructions Jump to Ingredients ↑

  1. Day before serving, marinate mozzarella: In medium-size bowl, whisk together oil, garlic, oregano, crushed red pepper, salt, and black pepper. Cut mozzarella crosswise into 4 slices; place slices in oil mixture; cover and refrigerate overnight. Next day, heat indoor or outdoor grill to medium. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Reduce heat to medium; with tongs dip romaine leaves, one at a time, into boiling water for 10 seconds to blanch. Place blanched romaine leaves between paper towels to dry. On work surface, spread out one romaine leaf, vein side up with stem toward you. Place 1 piece mozzarella in center of leaf; top with 2 basil leaves. Fold the sides and stem end of the leaf over mozzarella and roll up leaf away from you to enclose mozzarella. Repeat with remaining romaine, mozzarella, and basil. Reserve marinade. Brush romaine-wrapped mozzarella on all sides with reserved marinade, coating well. Grill wrapped mozzarella 2 minutes on each side. To serve, place one grilled mozzarella on each of 4 luncheon plates and drizzle with 1 tablespoon marinade. Garnish with oregano sprigs, if desired. Serve any remaining marinade on the side.


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