Preparation

• Lay some plastic wrap on a cutting board. Onto the plastic wrap, layer the prosciutto pieces, slightly overlapping each other. On one side of the prosciutto, lay the salami pieces.
• Slather the basil pesto onto the salami, followed by the roasted red peppers and sun dried tomatoes.
• Split the burrata and spread it along the same side as the other ingredients. Lay the arugula on top.
• Using the plastic wrap to help start the rolling, roll everything up tightly with the prosciutto on the outside. Slice into “sushi-like” pieces, then drizzle balsamic glaze on top.