Burrata Prosciutto Rolls with Fresh Basil and Balsamic Glaze
Creamy burrata wrapped in delicate prosciutto with fresh spring basil and a sweet balsamic reduction. This elegant Italian appetizer celebrates the finest seasonal ingredients with minimal effort.
Ingredients
- 2 balls burrata cheese (125g each), at room temperature
- 8 slices prosciutto di Parma
- 16 fresh basil leaves
- 4 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- 1 cup baby arugula
- 12 cherry tomatoes, halved
- Freshly cracked black pepper, to taste
- Flaky sea salt, to taste
Instructions
Remove burrata from the refrigerator 20 minutes before serving to bring to room temperature for optimal creaminess.
Carefully cut each burrata ball into 4 equal wedges, allowing some of the creamy stracciatella center to remain intact.
Lay out the prosciutto slices on a clean work surface and place 2 fresh basil leaves on each slice.
Place one burrata wedge at the end of each prosciutto slice and gently roll up, tucking in the sides as you go.
Arrange the baby arugula on a serving platter and place the burrata prosciutto rolls on top.
Scatter the halved cherry tomatoes around the rolls and drizzle generously with extra virgin olive oil and balsamic glaze.
Season with freshly cracked black pepper and flaky sea salt, garnish with remaining basil leaves, and serve immediately.
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