Char-Sushi-Rie — Antipasti Roll-Ups
✨ Why This Recipe Works
All the flavors of an antipasti board, rolled up like sushi and eaten with chopsticks. Creamy, salty, a little tangy, and gone in minutes.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Char-Sushi-Rie — Antipasti Roll-Ups brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Antipasti Roll Base
- 8 oz thinly sliced prosciutto (or jamón), about 16 slices
- 1 cup whole-milk ricotta cheese
- 1/3 cup fresh basil pesto
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups baby arugula, loosely packed
- 1 ball fresh burrata cheese (4 oz), drained
- 1 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- Flaky salt and freshly cracked black pepper, to taste
For the Garnish & Serving
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp rich balsamic glaze
- Chopsticks, for serving
👨🍳 Step-by-Step Instructions
Form the Prosciutto Sheet
Lay a large sheet of plastic wrap flat on a cutting board. Arrange the prosciutto slices in slightly overlapping rows to form a continuous rectangle about 12 x 9 inches.
Spread Ricotta & Basil Pesto
Spoon the ricotta down the center lengthwise and spread it gently across the surface, leaving about a 1-inch border at the far edge. Spoon the basil pesto evenly over the ricotta layer.
Layer Sun-Dried Tomatoes, Arugula & Burrata
Scatter the chopped sun-dried tomatoes and baby arugula over the filling. Season lightly with black pepper, a gentle pinch of salt (prosciutto is naturally salty), and red pepper flakes. Drizzle with the olive oil, then tear the burrata into rustic bite-sized pieces and distribute them along the filling.
Roll Tightly & Chill
Using the plastic wrap to help guide and lift, roll the prosciutto up tightly away from you, tucking snugly as you go into a compact log. Twist the ends of the plastic wrap tightly to seal, and chill in the refrigerator for 30 minutes (or up to 24 hours).
Slice into Clean Sushi Rounds
Carefully unwrap the chilled log. Using a very sharp chef knife, slice into 1-inch-thick bite-sized rounds, gently wiping the knife blade with a damp cloth between cuts for clean, picture-perfect slices.
Garnish with Parmesan, Balsamic & Serve
Arrange the roll-ups cut-side up on a wooden serving board or slate platter. Top with finely grated Parmesan and an artistic drizzle of balsamic glaze. Serve immediately with chopsticks for fun, delicious snacking.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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