8 medium sized bocconcini balls (see note)

16 oil-packed medium-sized green olives, drained and pitted

6 thin slices prosciutto, finely chopped

6 tablespoons (90 ml) olive oil

1/4 cup (60 ml) balsamic vinegar

Salt and pepper

Lettuce leaves, for garnish

1/4 cup (60 ml) fresh parsley, chopped

Drain the cheese and pat it dry on paper towels.

With a toothpick, stuff each olive with prosciutto.

With the tip of a knife, make two small incisions to form a cross on the side of each bocconcini. Insert one to two stuffed olives, depending on the size of the bocconcini balls.

In a bowl, whisk together the oil, vinegar, salt and pepper.

On a serving platter, arrange the lettuce leaves. Place the stuffed bocconcini on the lettuce. Drizzle with the vinaigrette and garnish with parsley. Serve as an appetizer or antipasti.

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