Italian Charcuterie Sushi Rolls Recipe

Introduction

Italian Charcuterie Sushi Rolls combine the rich flavors of classic Italian meats and cheeses with a playful presentation inspired by sushi. These bite-sized rolls are perfect for entertaining or as a delicious appetizer.

Ingredients

• 6 pieces prosciutto
• 6 slices salami
• 2 tbsp basil pesto
• 1/2 cup roasted red peppers
• 1/3 cup sun-dried tomatoes
• 4 ounces burrata
• 2 handfuls fresh arugula
• Balsamic glaze, for drizzling

Instructions

1. Step 1: Lay a sheet of plastic wrap on a cutting board. Arrange the prosciutto pieces on the plastic wrap, overlapping them slightly to form a flat layer.
2. Step 2: On one side of the prosciutto layer, place the salami slices evenly.
3. Step 3: Spread the basil pesto over the salami, then layer the roasted red peppers and sun-dried tomatoes on top.
4. Step 4: Split the burrata and spread it along the same side as the other ingredients. Add the fresh arugula on top of the burrata.
5. Step 5: Use the plastic wrap to help tightly roll the prosciutto and fillings into a log, with the prosciutto on the outside.
6. Step 6: Slice the roll into bite-sized “sushi-like” pieces. Arrange on a serving plate and drizzle with balsamic glaze before serving.

Tips & Variations

• For a milder taste, substitute arugula with spinach or baby greens.
• Use sun-dried tomatoes packed in oil for extra richness and easier spreading.
• Try adding a thin layer of cream cheese for added creaminess if you prefer over burrata.
• Serve with crusty bread or crackers to make it more filling.

Storage

Store any leftover rolls covered tightly in plastic wrap or an airtight container in the refrigerator for up to 2 days. The rolls are best enjoyed fresh, but you can re-slice and serve chilled. Avoid freezing, as the texture of fresh meats and cheese may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this recipe?

Yes, you can substitute salami or prosciutto with other cured meats like coppa, speck, or even thinly sliced ham depending on your preference.

Is there a vegetarian version of these sushi rolls?

Absolutely! Replace the meats with roasted vegetables like zucchini and eggplant, extra cheese, and increase the amount of pesto and roasted peppers for flavor.

Italian Charcuterie Sushi Rolls Recipe

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These Italian Charcuterie Sushi Rolls are a creative and delicious appetizer combining classic Italian flavors with a fun sushi-inspired presentation. Layers of prosciutto, salami, basil pesto, roasted red peppers, sun-dried tomatoes, creamy burrata, and fresh arugula are rolled tightly and sliced into bite-sized pieces, then drizzled with balsamic glaze for a perfect balance of savory, creamy, and tangy flavors. A no-cook, easy-to-assemble dish ideal for entertaining or a flavorful snack.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 12 pieces (approximately 6 servings as appetizer) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meats

• 6 pieces prosciutto
• 6 slices salami

Vegetables & Herbs

• 1/2 cup roasted red peppers
• 1/3 cup sun-dried tomatoes
• 2 handfuls fresh arugula

Dairy

• 4 ounces burrata

Condiments

• 2 tbsp basil pesto
• Balsamic glaze, for drizzling

Instructions

1. Prepare the base: Lay a piece of plastic wrap on a cutting board. Arrange the prosciutto pieces on the plastic wrap, slightly overlapping each other to form a cohesive layer.
2. Add the salami: Layer the salami slices on one side of the prosciutto, creating a base for the fillings.
3. Spread pesto and add toppings: Slather the basil pesto evenly over the salami. Then layer the roasted red peppers and sun-dried tomatoes on top of the pesto.
4. Add burrata and arugula: Split the burrata and spread it along the topping side to add creamy richness. Place the fresh arugula on top of the burrata.
5. Roll tightly: Using the plastic wrap, carefully roll everything up tightly with the prosciutto on the outside, forming a log.
6. Slice and serve: Slice the roll crosswise into bite-sized, “sushi-like” pieces. Arrange on a platter and drizzle balsamic glaze over the top before serving.

Notes

• Use fresh burrata for best creaminess; fresh mozzarella can be a substitute.
• For a gluten-free option, ensure the balsamic glaze is free from gluten additives.
• Serve immediately after slicing to keep the prosciutto from drying out.
• To make slicing easier, chill the roll in the refrigerator for 15-20 minutes before slicing.
• Customize the roll with additional Italian ingredients like olives or artichoke hearts if desired.

Keywords: Italian appetizer, charcuterie roll, burrata, no-cook recipe, prosciutto rolls, party snacks, Italian flavors, arugula, sun-dried tomatoes, roasted peppers