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

Name: Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 8
Cuisine: Global
Ingredients: 8 larges basil leaves; 8 slices fresh mozzarella, cut 1/4-inch thick; 8 servings Olive oil; 8 servings Cracked black pepper; 59 milliliters toasted pine nuts; 8 slices thin slices prosciutto; 8 larges outside Romaine leaves

Grilled Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil is a gluten free, primal, and fodmap friendly recipe with 8 servings. One portion of this dish contains around 8g of protein, 26g of fat, and a total of 276 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up cracked pepper, mozzarella, olive oil, and a few other things to make it today. It is perfect for The Fourth Of July. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes around 26 minutes.