If you’ve ever dreamed of combining the elegance of Italian flavors with the playful presentation of sushi, then you’re going to adore this Italian Sushi Prosciutto Burrata Recipe. It’s a stunning fusion dish that brings together silky prosciutto, creamy burrata, and vibrant fresh greens, all rolled up like sushi for a delightful appetizer or light meal. This recipe is proof that sometimes the simplest ingredients, when thoughtfully combined, can create something truly special that feels both fancy and approachable. Trust me, once you try it, you’ll want to make it again and again for gatherings or a fun weeknight twist.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Italian Sushi Prosciutto Burrata Recipe shine. Each component plays an important role—whether it’s the salty depth from prosciutto, the creamy richness of burrata, or the peppery freshness of arugula, these simple items come together to create a sophisticated flavor profile and a beautiful presentation.
- 7 slices prosciutto: Choose thin, quality prosciutto for that perfect melt-in-your-mouth texture.
- 5 to 7 slices Italian salami: Adds a bit of spice and chewiness that balances the softness of the burrata.
- 1 ball burrata cheese: The star of the dish, offering a luscious creamy center that contrasts wonderfully with cured meats.
- 3 to 4 fresh basil leaves: Provides a fragrant herbal note that lifts the entire roll.
- 1 to 2 cups arugula or spinach: Brings a fresh, slightly peppery bite and vibrant green color.
- 1/3 cup sun-dried tomatoes: Bursting with concentrated tomato flavor and a touch of chewiness.
- Kosher salt to taste: Enhances the natural flavors without overpowering.
- Black pepper to taste: Adds a little heat and complexity.
- Dried oregano to taste: Brings an earthy, aromatic Italian seasoning to the mix.
- Extra virgin olive oil to taste: A drizzle for smooth richness and to help meld flavors.
- Balsamic glaze to taste: Sweet and tangy finishing touch that rounds out the dish beautifully.
How to Make Italian Sushi Prosciutto Burrata Recipe
Step 1: Prepare the Meat Base
Start by lining a large cutting board with parchment paper to keep things neat. Lay the seven slices of prosciutto side by side, making sure they slightly overlap to form a rectangular sheet. On top, add the slices of Italian salami in the same direction, creating a deliciously layered foundation for your roll.
Step 2: Layer the Herbs and Greens
Next, place the fresh basil leaves in a single, even layer right across the center of your meat sheet. Then, spread the arugula or spinach evenly over the basil. This combination not only adds freshness and color but also gives your roll a lovely textural contrast.
Step 3: Add the Sun-Dried Tomatoes and Burrata
Scatter the sun-dried tomatoes across the greens, letting their intense flavor shine through. Then, tear the burrata ball into chunks and distribute it loosely over the tomatoes. This creamy cheese is what elevates this recipe from a simple roll to a decadent experience.
Step 4: Season and Drizzle
Sprinkle kosher salt, freshly ground black pepper, and a pinch of dried oregano over the entire filling. Finish this step by drizzling extra virgin olive oil followed by a bit of balsamic glaze, which adds a delicious sweet and tangy note that complements all the flavors.
Step 5: Roll It Up
Carefully lift the long edge of the prosciutto and begin rolling it tightly, making sure all the fillings stay compact inside. Roll slowly and firmly until you form a beautiful log. This part is so satisfying and sets the stage for that authentic sushi feel.
Step 6: Slice and Serve
Using a sharp knife, slice the roll into 6 to 8 equal pieces. Arrange the pieces on a platter with the cut sides facing up to show off the colorful layers. Serve immediately, optionally drizzled with more balsamic glaze for extra flair and taste.
How to Serve Italian Sushi Prosciutto Burrata Recipe
Garnishes
Sprinkle some fresh basil chiffonade or tiny basil leaves on top for a fragrant, vibrant garnish. A few more drops of balsamic glaze can add shine and deepen the flavor. You can also add a pinch of flaky sea salt for a subtle crunch and extra seasoning.
Side Dishes
This dish pairs beautifully with something light and fresh, like a crisp green salad with lemon vinaigrette or a plate of marinated olives. For a more substantial side, consider crusty Italian bread or garlic crostini to soak up any olive oil and balsamic juices.
Creative Ways to Present
For a fun twist, try serving your Italian Sushi Prosciutto Burrata Recipe on small wooden boards or slate platters to give it a rustic yet elegant feel. Another idea is to offer individual servings on small plates with microgreens and a drizzle of balsamic glaze artistically spread around the plate, making it perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in plastic wrap or place in an airtight container and store in the refrigerator. Keep in mind, burrata is best enjoyed fresh, so try to eat leftovers within one day for the best texture and taste.
Freezing
Freezing is not recommended for this Italian Sushi Prosciutto Burrata Recipe. The delicate texture of burrata and fresh greens won’t hold up well to freezing and thawing, which might result in a watery and less flavorful dish.
Reheating
This dish is meant to be served fresh and cold or at room temperature, so reheating is generally not advised. If you want to warm the prosciutto roll slightly, do so gently in a low-temperature oven for just a few minutes, but avoid adding burrata until serving to maintain creaminess.
FAQs
Can I use other types of cheese instead of burrata?
While burrata is ideal for its creamy texture, you can substitute fresh mozzarella or ricotta for a similar but less rich result. Just remember that these cheeses won’t have quite the same luxurious creaminess that makes this recipe so special.
Is this recipe gluten-free?
Yes! The Italian Sushi Prosciutto Burrata Recipe is naturally gluten-free since it relies on meats, cheese, vegetables, and seasonings, none of which contain gluten. Just be sure to check your balsamic glaze and other ingredients to avoid hidden gluten.
Can I prepare this recipe for a party or potluck?
Absolutely. It makes a fantastic appetizer or finger food for gatherings. Just prepare it shortly before serving to keep the greens fresh and the burrata creamy. It’s a guaranteed crowd-pleaser with its elegant look and rich flavor.
What kind of prosciutto should I buy?
Look for high-quality, thinly sliced prosciutto di Parma or another authentic Italian prosciutto. The key is softness and a clean, savory flavor without too much salt, which balances beautifully with the other ingredients.
How do I keep the roll from falling apart?
The trick is to roll tightly and evenly so the filling stays compact. Using parchment paper underneath makes rolling easier, and if needed, you can chill the roll briefly before slicing to help it hold its shape better.
Final Thoughts
This Italian Sushi Prosciutto Burrata Recipe is one of those delightful dishes that feels both impressive and effortlessly delicious. It’s perfect for sharing with friends and family when you want to impress without fuss. Give it a try and discover how simple ingredients come together in a way that truly dazzles the palate and the eyes. Trust me, this little Italian twist on sushi will quickly become a favorite in your recipe rotation.
Print
Italian Sushi Prosciutto Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
Italian Sushi Prosciutto Burrata is a fresh and elegant appetizer that combines thinly sliced prosciutto and salami with creamy burrata cheese, fresh basil, arugula, sun-dried tomatoes, and a flavorful drizzle of olive oil and balsamic glaze. This no-cook recipe comes together quickly, making it perfect for entertaining or a light, sophisticated snack.
Ingredients
Meats
- 7 slices prosciutto
- 5 to 7 slices Italian salami
Dairy
- 1 ball burrata cheese
Greens and Herbs
- 3 to 4 fresh basil leaves
- 1 to 2 cups arugula or spinach
Other
- 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
- Prepare the base: Line a large cutting board with parchment paper and lay the prosciutto slices parallel to each other, overlapping the edges slightly to form a continuous sheet. Next, layer the Italian salami slices in the same direction on top of the prosciutto to create an even rectangular base.
- Add greens and herbs: Place fresh basil leaves in a single layer across the center of the meat sheet. Then, evenly distribute arugula or spinach over the basil, creating a fresh and fragrant bed for the other fillings.
- Add the sun-dried tomatoes and burrata: Scatter the sun-dried tomatoes evenly across the greens. Tear the burrata cheese into loose chunks and spread it gently over the tomatoes to maintain a creamy texture throughout the roll.
- Season and drizzle: Lightly sprinkle kosher salt, black pepper, and a pinch of dried oregano over the entire filling. Drizzle extra virgin olive oil and balsamic glaze generously to enhance the flavors and add a glossy finish.
- Roll tightly: Carefully lift the long edge of the prosciutto and begin rolling the entire assembly tightly, ensuring that the filling stays compact and uniform. Continue rolling until you form a tight, even log.
- Slice and serve: Using a sharp knife, slice the roll into 6 to 8 even pieces. Arrange the slices cut-side up on a serving platter and garnish with additional balsamic glaze if desired. Serve immediately for the best freshness and flavor.
Notes
- Use fresh burrata cheese for the creamiest texture.
- Substitute arugula with fresh spinach if preferred.
- You can prepare this dish up to an hour ahead and keep refrigerated, but serve it at room temperature for best taste.
- To make it easier to roll, ensure the meat slices overlap properly to create a solid base.
- For a spicier kick, add a sprinkle of red pepper flakes before rolling.
