Marinated Boconcini W/grilled Zucchini Salad and Prosciutto
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Boconcini; little balls of Mozzarella, -- about 12 |
| 3 | tb | Extra virgin olive oil; plus 3 tablespoons |
| 1 | tb | Chopped fresh thyme leaves |
| 1 | tb | Chopped fresh oregano leaves |
| 1/4 | ts | Crushed red chili flakes |
| Salt and pepper to taste | ||
| 2 | md | Zucchini, about 1 pound, sliced lengthwise; into 1/8-i |
| Zest of 1 lemon | ||
| 1 | bn | Chives,; ends removed |
| 2 | md | Plum tomatoes, cut into 1/4-inch dice,; seeds and liqu |
| 2 | tb | Red wine vinegar |
| 1 | bn | Italian parsley, finely chopped to; yield 1/4 cup |
| 1/4 | lb | Prosciutto, sliced paper thin by butcher |
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