Quick Prosciutto Rolls with Burrata, Sun-Dried Tomatoes & Mixed Greens are a refined Italian-inspired appetizer made with silky prosciutto, creamy burrata, and intensely flavored sun-dried tomatoes. This elegant dish is quick to prepare, visually impressive, and perfect for entertaining, light lunches, or antipasto platters. Discover how simple ingredients, balanced textures, and smart finishing touches turn these prosciutto rolls into a memorable starter.
Quick Prosciutto Rolls with Burrata Sun-Dried Tomatoes and Greens
Course: AppetizersCuisine: ItalianDifficulty: Easy4
servings15
minutes320
kcalProsciutto rolls with burrata are a refined yet effortless dish that highlights the beauty of high-quality Italian ingredients. The saltiness of prosciutto pairs perfectly with the rich creaminess of burrata, while sun-dried tomatoes add depth and a slightly sweet intensity. Served on a bed of fresh mixed greens and finished with balsamic, this recipe delivers elegance without complexity.
This dish is ideal as an appetizer, light lunch, or part of an antipasto platter. It requires no cooking, making it perfect for warm days or when you want maximum flavor with minimal effort.
Kitchen Equipment Used
Cutting board
Sharp knife
Small spoon
Serving platter or large plate
Ingredients
200 g. Prosciutto crudo, 16 thin sliced pieces
250 g. Burrata, 2 balls
80 g. Sun dried tomatoes, in oil well drained
120 g. mixed salad greens (arugula, baby spinach, lamb’s lettuce)
2–3 tbsp Balsamic glaze
Directions
- Preparation
Arrange four slices of prosciutto slightly overlapping on a clean cutting board, forming a rectangular base. Let the burrata rest at room temperature for a few minutes to soften. Tear it gently into small, irregular pieces. Drain the sun-dried tomatoes thoroughly and cut them into thin strips if needed. Place a thin line of mixed salad greens lengthwise over the prosciutto, then add pieces of burrata and sun-dried tomatoes along the same line. Moisture control is essential for a clean roll and balanced texture.
- Assembling
Carefully roll the prosciutto lengthwise into a tight but gentle log, keeping the filling evenly distributed. Do not press too hard. Using a sharp knife, slice the roll into approximately five mini rolls of equal size. Arrange them neatly on a serving platter, cut side up, to showcase the layers. If you Lightly dress the remaining salad greens with olive oil and black pepper and place them next to or beneath the rolls.
- Finishing
Drizzle lightly with balsamic glaze just before serving. Do not overdress. Serve immediately while textures are fresh. This dish pairs beautifully with crusty bread or focaccia. Best enjoyed slightly chilled but not cold.
Notes
- ✅ Do
✅Use premium ingredients
✅Keep flavors balanced
✅Serve immediately
✅Taste before finishing
❌ Don’t
❌Overdress with balsamic
❌Compress the rolls
❌Use cold burrata straight from the fridge
❌Mix salad too early - FAQ
Can I prepare prosciutto rolls in advance?
Yes, up to 2 hours ahead. Store covered in the fridge.
Can I replace burrata?
Yes, fresh mozzarella or ricotta can be used.
Are prosciutto rolls gluten-free?
Yes, naturally gluten-free.
What balsamic is best?
Aged balsamic or balsamic glaze works best.
