Directions
- 1Lay out prosciutto italiano.
- 2Top with ricotta, pesto, sun-dried tomatoes, burrata, and arugula.
- 3Season with pepper and red pepper flakes.
- 4Roll the sheet of prosciutto up tightly.
- 5Cut the roll into 1-inch slices.
- 6Grate Parmigiano Reggiano across the top.
- 7Place a dollop of balsamic glaze on each piece.
Ingredients
- 1 sheet Prosciutto italiano
- 1 serving Ricotta
- 1 serving Pesto
- 1 serving Sun dried tomatoes
- 1 serving Burrata
- 1 serving Arugula
- 1 pinch Pepper
- 1 pinch Red pepper flakes
- 1 serving Parmigiano Reggiano
- 1 serving Balsamic glaze
Equipment
knifespoon
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