Ingredients:

• 4 oz Prosciutto

• 8oz Burrata

• 1/4 Cup Sun-dried tomato (julienne sliced)

• 1 1/2 Cup arugula (baby if available)

• Drizzle balsamic glaze 

Directions:

• Lay prosciutto out with slight overlap on long edge 

• Layer all ingredients in horizontal stack evenly across center of prosciutto 

• Roll tightly and slice into bite size rolls.

• Optional: light drizzle of balsamic glaze on top.