200g Montefiore Cheese Bocconcini
6 thin slices prosciutto
Slice the zucchini in to ½ cm thin strips, lengthways. Rub the strips with olive oil and grill on a very hot grill plate until soft. Remove and set aside. Halve the prosciutto by cutting each slice down the middle. Also halve the zucchini slices in the same way. Strain the bocconcini. Wrap each ball firstly with the prosciutto then the zucchini. Drizzle with some extra virgin olive oil and serve with grissini.