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
Scale
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.
