Ingredients
p
6 slices prosciutto
a
1 cup arugula
o
2 tsp olive oil (or truffle oil)
f
2 oz fresh mozzarella
s
2 - 3 tbsp sun dried tomatoes
S
Salt and pepper tt
B
Balsamic glaze for drizzle
Directions
1
Lay three slices of prosciutto down slightly overlapping. Make sure the longer side is vertical. Place three more slices directly on top, slightly overlapping in the opposite direction (long side horizontal).
p
6 slices prosciutto
2
Spread arugula out evenly on the lower half. Drizzle oil over the arugula.
a
1 cup arugula
o
2 tsp olive oil (or truffle oil)
3
Add some fresh mozzarella over the arugula and season with salt and pepper.
f
2 oz fresh mozzarella
S
Salt and pepper tt
4
Spread sun-dried tomatoes on top.
s
2 - 3 tbsp sun dried tomatoes
5
Roll the prosciutto up into a log. Transfer to plastic wrap and roll the log up into the plastic wrap, twisting the sides to create a tight seal.
6
Freeze for 15 minutes (this allows the prosciutto to firm up, which will make it easier to slice)
7
Remove from plastic wrap and slice into eight even sections.
8
Drizzle on some balsamic glaze and enjoy!
B
Balsamic glaze for drizzle
