Italian Charcuterie Sushi
This Italian Charcuterie Sushi is a fun and easy no-cook appetizer that transforms the flavors of a classic Italian charcuterie board into bite-sized sushi-inspired rolls. Made with prosciutto, Genoa salami, creamy burrata filling, pesto, roasted red peppers, fresh arugula, and a drizzle of balsamic glaze, it's the perfect appetizer for parties, holidays, game days, or summer entertaining.
Servings 8 servings
Ingredients
- 7 slices prosciutto
- 6 slices Genoa salami
- 1 8-ounce burrata ball, filling only
- ¼ cup basil pesto
- ½ cup roasted red peppers drained and patted dry
- 1 cup fresh arugula
- ¼ teaspoon crushed red pepper flakes
- Balsamic glaze for drizzling
- 8 small dill pickle slices
Instructions
- Lay a large sheet of plastic wrap on a clean work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle.
- Layer the salami over the prosciutto along one side.
- Evenly spread the burrata filling over the salami.
- Spread the pesto over the burrata, then layer the roasted red peppers on top.
- Add the arugula and sprinkle evenly with the crushed red pepper flakes.
- Starting from one long side, use the plastic wrap to tightly roll everything into a log, gently pressing as you roll to keep it compact.
- Wrap the roll tightly in the plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Unwrap and slice into approximately 1-inch rounds using a sharp knife, wiping the blade clean between slices if needed.
- Arrange the pinwheels on a serving platter. Drizzle with balsamic glaze and top each piece with a small dill pickle slice before serving.
Video
Notes
Pat the roasted red peppers dry to keep the roll from becoming watery.
Chilling the roll before slicing helps the pinwheels hold their shape.
Wipe your knife between cuts for the cleanest slices.
Assemble the roll up to 24 hours ahead of time and slice just before serving.
Whipped ricotta or fresh mozzarella can be substituted for the burrata filling if desired.
Chilling the roll before slicing helps the pinwheels hold their shape.
Wipe your knife between cuts for the cleanest slices.
Assemble the roll up to 24 hours ahead of time and slice just before serving.
Whipped ricotta or fresh mozzarella can be substituted for the burrata filling if desired.