Instructions: Place mozzarella curd in hot water and break apart. Knead curd until it becomes one ball. Flatten ball on nonporous surface into a 1/4 inch thick square sheet. Place sliced prosciutto on the mozzarella evenly. Sprinkle sundried tomatoes, garlic and basil. Roll the layers together by gradually expanding concentric circles like a jelly roll. Wrap in plastic and refrigerate until firm. Slice in 1/2 inch thick slices. Place artistically around a 1/4 head of romaine lettuce and sprinkle with pepper, olive oil, lemon juice and radicchio.

Makes 8 1/4 pound portions.

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