Italian Charcuterie Sushi Rolls
Writer and Photographer Francine Coles
A sophisticated fusion of Italian antipasti and Japanese technique, these elegant rolls transform the traditional charcuterie spread into artful, bite-sized presentations. Premium prosciutto cradles layers of creamy burrata, roasted peppers and sun-dried tomatoes, while fresh basil pesto and peppery arugula add herbaceous notes that marry beautifully with a final drizzle of aged balsamic.
Serves: 4 as an appetizer (8 pieces)
Ingredients
- 6 thin slices prosciutto di Parma
- 6 slices premium salami
- 2 tablespoons fresh basil pesto
- 1/2 cup roasted red bell peppers, julienned
- 1/3 cup oil-packed sundried tomatoes, chopped
- 4 ounces fresh burrata cheese
- 2 cups fresh arugula
- Balsamic glaze for finishing
Directions
- Place a large sheet of plastic wrap on a clean cutting board. Arrange the prosciutto slices in a rectangular pattern, overlapping each piece slightly to create a cohesive base. Layer the salami slices along one edge of the prosciutto rectangle.
- Spread the basil pesto evenly over the salami. Distribute the roasted red peppers and sundried tomatoes in an even layer.
- Tear the burrata into portions and distribute alongside the other ingredients. Top with the fresh arugula.
- Using the plastic wrap as a guide, carefully roll the assembly into a tight cylinder, ensuring the prosciutto forms the outer layer. Refrigerate for 30 minutes to firm up.
- Using a sharp knife, slice the roll into eight equal pieces. Arrange on a serving platter and finish with a delicate drizzle of balsamic glaze.
