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.