12 garlic cloves, peeled
About 5 tablespoons olive oil
12 grape leaves, blanched
1/4 pound prosciutto, thinly sliced
1/2 pound smoked mozzarella, cut into 1/4-by-1/2-by-1-1/2 inch slices
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Saute the peeled garlic in 1 to 2 tablespoons of the olive oil until they are toasty and crunchy. Drain on paper towels. Flatten each grape leaf and cover it with 1 slice of prosciutto. In the center of the leaf place 1 slice of mozzarella. Add 1 garlic clove, sliced. Wrap the leaf into a neat package and secure with a toothpick. Brush it with olive oil. Repeat the filling and wrapping with each leaf.
Place the dolmas on a hot barbecue grill and lightly brown for approximately 2 minutes on each side. Mix 2 tablespoons olive oil with vinegar, salt and pepper to make a vinaigrette to drizzle over the packages. Serve hot off the grill.