Char-Sushi-Rie
Char-Sushi-Rie
Ingredients
- 1/2 pound prosciutto, thinly sliced
- 1/2 cup ricotta cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 tablespoons pesto
- 1 cup arugula, fresh
- 1/4 teaspoon red pepper flakes, or to taste
- 4 ounces burrata cheese, torn into small pieces
- 1 tablespoon extra virgin olive oil
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons balsamic glaze
Instructions
- 1
On a clean surface, such as a cutting board, lay out the prosciutto slices, overlapping them slightly to form a rectangular base, approximately 8x10 inches.
⏱️ 2 min
- 2
Evenly spread the ricotta cheese over the prosciutto layer, leaving a small border (about 1/2 inch) around the edges.
⏱️ 2 min
- 3
Season the ricotta layer with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 4
Distribute the chopped sun-dried tomatoes evenly over the seasoned ricotta.
⏱️ 1 min
- 5
Drizzle or spread the pesto over the sun-dried tomatoes.
⏱️ 1 min
- 6
Layer the fresh arugula leaves on top of the pesto.
⏱️ 1 min
- 7
Sprinkle the red pepper flakes over the arugula for a touch of heat.
⏱️ 1 min
- 8
Tear the burrata cheese into small pieces and scatter them over the other ingredients.
⏱️ 2 min
- 9
Lightly drizzle the extra virgin olive oil over all the layered ingredients.
⏱️ 1 min
- 10
Carefully and tightly roll the prosciutto from one of the longer sides, ensuring all the fillings are enclosed. Roll it as snugly as possible.
⏱️ 3 min
- 11
Wrap the rolled prosciutto tightly in plastic wrap and place it in the refrigerator to chill and set for at least 30 minutes. This will make slicing easier.
⏱️ 30 min
- 12
Once ready to serve, remove the roll from the refrigerator and unwrap it.
⏱️ 1 min
- 13
Using a sharp knife, slice the roll into approximately 1-inch thick bite-sized pieces.
⏱️ 2 min
- 14
Arrange the sliced pieces artfully on a serving plate.
⏱️ 1 min
- 15
Top each slice with a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min
- 16
Drizzle balsamic glaze generously over the top of the arranged slices.
⏱️ 1 min
- 17
Serve immediately with chopsticks for a fun and whimsical appetizer presentation.
Kitchen Tools
Nutrition Facts (per serving)
Char-Sushi-Rie
- 1/2 pound prosciutto, thinly sliced
- 1/2 cup ricotta cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 tablespoons pesto
- 1 cup arugula, fresh
- 1/4 teaspoon red pepper flakes, or to taste
- 4 ounces burrata cheese, torn into small pieces
- 1 tablespoon extra virgin olive oil
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons balsamic glaze
Instructions
- 1
On a clean surface, such as a cutting board, lay out the prosciutto slices, overlapping them slightly to form a rectangular base, approximately 8x10 inches.
⏱️ 2 min - 2
Evenly spread the ricotta cheese over the prosciutto layer, leaving a small border (about 1/2 inch) around the edges.
⏱️ 2 min - 3
Season the ricotta layer with salt and freshly ground black pepper to taste.
⏱️ 1 min - 4
Distribute the chopped sun-dried tomatoes evenly over the seasoned ricotta.
⏱️ 1 min - 5
Drizzle or spread the pesto over the sun-dried tomatoes.
⏱️ 1 min - 6
Layer the fresh arugula leaves on top of the pesto.
⏱️ 1 min - 7
Sprinkle the red pepper flakes over the arugula for a touch of heat.
⏱️ 1 min - 8
Tear the burrata cheese into small pieces and scatter them over the other ingredients.
⏱️ 2 min - 9
Lightly drizzle the extra virgin olive oil over all the layered ingredients.
⏱️ 1 min - 10
Carefully and tightly roll the prosciutto from one of the longer sides, ensuring all the fillings are enclosed. Roll it as snugly as possible.
⏱️ 3 min - 11
Wrap the rolled prosciutto tightly in plastic wrap and place it in the refrigerator to chill and set for at least 30 minutes. This will make slicing easier.
⏱️ 30 min - 12
Once ready to serve, remove the roll from the refrigerator and unwrap it.
⏱️ 1 min - 13
Using a sharp knife, slice the roll into approximately 1-inch thick bite-sized pieces.
⏱️ 2 min - 14
Arrange the sliced pieces artfully on a serving plate.
⏱️ 1 min - 15
Top each slice with a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min - 16
Drizzle balsamic glaze generously over the top of the arranged slices.
⏱️ 1 min - 17
Serve immediately with chopsticks for a fun and whimsical appetizer presentation.