Spring Burrata Prosciutto Roll-Ups with Fresh Basil and Balsamic Glaze
Elegant Italian appetizers featuring creamy burrata wrapped in delicate prosciutto, finished with fresh basil and a sweet balsamic reduction. Perfect for spring entertaining or a light antipasto course.
Ingredients
- 2 balls fresh burrata cheese (125g each)
- 8 slices prosciutto di Parma
- 16 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic glaze
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon flaky sea salt
- 100g fresh rocket (arugula)
- 1 tablespoon fresh lemon juice
- 8 cherry tomatoes, halved
Instructions
Remove burrata from packaging and gently pat dry with paper towels. Allow to sit at room temperature for 10 minutes to soften slightly.
Carefully cut each burrata ball into 4 equal wedges, working gently to keep the creamy centre intact.
Lay out the prosciutto slices on a clean work surface. Place 2 fresh basil leaves on each slice.
Position one burrata wedge at the narrow end of each prosciutto slice and gently roll up, tucking in the sides as you go.
Arrange the fresh rocket on a serving platter and drizzle with lemon juice and 1 tablespoon of olive oil.
Place the burrata roll-ups on top of the dressed rocket, seam-side down.
Scatter the halved cherry tomatoes around the roll-ups.
Drizzle the remaining olive oil and balsamic glaze over the roll-ups in a zigzag pattern.
Season with flaky sea salt and freshly cracked black pepper. Serve immediately while the burrata is still creamy.
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