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Italian Sushi with Prosciutto and Burrata: A Flavorful Twist
Youssef Hb

Italian Sushi with Prosciutto and Burrata: A Flavorful Twist

A vibrant, no-rice sushi-inspired platter combining salty prosciutto, creamy burrata, and tangy sun-dried tomatoes for a quick, elegant meal. Perfect for gatherings or weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: CHARCUTERIE
Cuisine: Italian Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Prosciutto (4 oz/113g, halal option)
  • Italian Salami (4 oz/113g, plant-based optional)
  • Fresh Basil (1 cup, or arugula)
  • Burrata (8 oz/227g, or fresh mozzarella)
  • Greens (2 cups, arugula or spinach)
  • Sun-Dried Tomatoes (½ cup, oil-packed)
  • Seasoning (1 tsp salt, ½ tsp pepper, 1 tsp oregano)
  • Dressing (2 tbsp olive oil, 1 tbsp balsamic glaze or vinegar)

Method
 

  1. Cut prosciutto and salami into 2-3 inch strips.
  2. Tear greens and sun-dried tomatoes into bite-sized pieces.
  3. Tear burrata into small mounds or slices.
  4. Arrange greens on a platter as a base.
  5. Lace prosciutto strips with salami slices and place over greens.
  6. Top with burrata and sun-dried tomatoes.
  7. Sprinkle with seasoning and drizzle dressing over the platter.
  8. Garnish with basil or arugula.

Notes

Use halal-certified prosciutto for dietary restrictions.
Substitute salami with plant-based alternatives.
Replace balsamic glaze with white vinegar for non-alcoholic option.
Add crustaceans (e.g., shrimp) for a seafood twist.