Italian Charcuterie Sushi Rolls That Wow Every Party Guest Recipe
These Italian Charcuterie Sushi Rolls are a delightful fusion appetizer that combines the elegance of Italian cured meats and cheeses with the fun presentation of sushi rolls. Perfect for entertaining, this recipe features layers of savory prosciutto, salami, basil pesto, roasted red peppers, sun-dried tomatoes, creamy burrata, and fresh arugula, finished with a tangy balsamic glaze drizzle. They are easy to make and sure to impress at any party.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian Fusion
- Diet: Low Lactose
Ingredients
For the Roll
- 8 slices prosciutto (opt for thicker-cut for stability)
- 4 slices salami (can substitute with pepperoni)
- 4 tablespoons basil pesto (or use tomato pesto)
- 1 cup roasted red peppers (drain well to avoid excess moisture)
- 1 cup sun-dried tomatoes (fresh tomatoes can be used instead)
- 8 ounces burrata (or fresh mozzarella/ricotta as alternatives)
- 1 cup fresh arugula (spinach or regular lettuce can substitute)
For the Drizzle
- 1/4 cup balsamic glaze (homemade by simmering balsamic vinegar and brown sugar)
Instructions
- Prepare the ingredients: Begin by patting dry the roasted red peppers and sun-dried tomatoes to remove excess moisture, which will help maintain the firm texture of the rolls.
- Lay out the prosciutto slices: On a clean flat surface, arrange the 8 slices of prosciutto side by side, slightly overlapping to form a rectangular base for your roll.
- Layer the salami: Place 4 slices of salami evenly over the prosciutto, continuing the layering effect while maintaining some overlap.
- Spread the pesto: Using a spoon or spatula, spread the 4 tablespoons of basil pesto evenly over the layered meats, ensuring full coverage for flavor infusion.
- Add roasted red peppers and sun-dried tomatoes: Distribute the 1 cup of drained roasted red peppers and 1 cup of sun-dried tomatoes evenly on top of the pesto layer.
- Place burrata cheese: Gently tear or slice the 8 ounces of burrata and spread it over the layered ingredients to add creamy richness.
- Add the fresh arugula: Place the 1 cup of fresh arugula evenly over the cheese layer for a fresh, peppery bite.
- Roll it up: Carefully and tightly roll the layered meats and fillings into a sushi-style roll, making sure it holds together firmly.
- Slice the roll: Using a sharp knife, slice the roll into bite-sized pieces, approximately 1 to 1.5 inches thick, for easy serving.
- Prepare the balsamic glaze: If making homemade, simmer balsamic vinegar with brown sugar until it thickens to a glaze consistency, or use a store-bought glaze.
- Drizzle and serve: Arrange the sushi rolls on a serving platter and drizzle the balsamic glaze over the top for a sweet and tangy finish. Serve immediately and enjoy!
Notes
- Ensure roasted red peppers and sun-dried tomatoes are well drained to prevent sogginess.
- For a vegetarian version, substitute the meats with grilled vegetables and use a vegan pesto.
- Burrata can be replaced with fresh mozzarella or ricotta for different textures.
- These rolls are best served fresh to preserve the texture and flavor.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to a week.
