Italian Sushi Prosciutto Burrata
A unique no-cook Italian fusion featuring prosciutto, salami, burrata, fresh greens, and sun-dried tomatoes rolled like sushi for a fresh, flavorful appetizer.
Equipment
- 1 cutting board
- 1 parchment paper
- 1 sharp knife
Ingredients
- 7 slices prosciutto
- 5 to 7 slices Italian salami
- 1 ball burrata cheese
- 3 to 4 fresh basil leaves
- 1 to 2 cups arugula or spinach
- 1/3 cup sun-dried tomatoes
- Kosher salt to taste
- Black pepper to taste
- Dried oregano to taste
- Extra virgin olive oil to taste
- Balsamic glaze to taste
Instructions
- Line a large cutting board with parchment paper and lay prosciutto slices parallel, overlapping edges to form a rectangular sheet.
- Layer Italian salami slices in the same direction over the prosciutto, creating an even base.
- Place fresh basil leaves in a single layer across the center of the meat.
- Evenly distribute arugula or spinach over the basil leaves.
- Scatter sun-dried tomatoes across the greens.
- Tear the burrata cheese and spread it loosely over the tomatoes.
- Season with kosher salt, black pepper, and a pinch of dried oregano.
- Drizzle extra virgin olive oil and balsamic glaze over the filling.
- Carefully lift the long edge of the prosciutto and roll tightly, keeping the filling compact to form a uniform log.
- Slice the roll into 6 to 8 equal pieces using a sharp knife.
- Arrange the pieces cut-side up on a platter and serve immediately, garnished with additional balsamic glaze if desired.
Notes
- Use flavored olive oil for extra depth of flavor.
- Substitute arugula with preferred greens like spinach or kale.
- Best served fresh; refrigerate briefly if needed.