Italian Prosciutto Burrata Rolls (Print)
Prosciutto, burrata, basil, and sun-dried tomatoes rolled and drizzled with balsamic glaze for a quick party appetizer.
# What You'll Need:
01 -
7 slices prosciutto
02 -
5-7 slices Italian salami
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3-4 fresh basil leaves
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1-2 cups arugula or spinach
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1 ball of burrata
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1/3 cup sun-dried tomatoes
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Kosher salt, black pepper, and oregano to taste
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Extra virgin olive oil to taste
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Balsamic glaze to taste
# How to Make It:
01 -
Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Repeat this process with the salami, layering them beside the prosciutto.
02 -
Place fresh basil leaves across the center of the prosciutto and salami so they span all slices. Add arugula or spinach on top. Arrange the sun-dried tomatoes evenly, then tear open the burrata and spread it uniformly over the tomatoes. Sprinkle with salt, black pepper, and oregano. Drizzle with olive oil and balsamic glaze.
03 -
Starting at the long edge, tightly wrap the prosciutto and salami over the filling, ensuring they remain connected to form a cohesive roll. Continue rolling into a log shape. Slice the roll into 6-8 even pieces and serve with additional balsamic glaze if desired.
# Additional Notes:
01 -
To store, place leftover Italian sushi in an airtight container and refrigerate for up to 3 days.
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Cheese variations include goat cheese, ricotta, fresh mozzarella, or Parmesan.
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Optional toppings: roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a drizzle of honey.