Randy Chandler
Fresh mozzarella, prosciutto, and basil rolls are a delicious and easy-to-make appetizer. This dish is made with fresh mozzarella, prosciutto, and basil, and can be served in a variety of ways. The rolls can be fried, baked, or served fresh, and are often paired with a balsamic glaze, pine nuts, and other ingredients to add flavour and texture. This dish is perfect for those looking for a quick and simple appetizer that is sure to impress.
| Characteristics | Values |
|---|---|
| Number of ingredients | 3-6 |
| Preparation time | 20 minutes |
| Cooking time | 1-2 minutes |
| Serving temperature | Cold, room temperature, or warm |
| Storage | Refrigerate leftovers in an airtight container for 2-4 days |
| Accompaniments | Balsamic glaze, pine nuts, olives, crackers, marinara sauce |
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What You'll Learn
Preparing the ingredients
Firstly, you'll need to gather your ingredients. For this recipe, you'll be using fresh mozzarella cheese, prosciutto, and basil leaves. You can use either fresh mozzarella cheese sticks or marinated mozzarella balls, depending on your preference. If you're using mozzarella sticks, cut them in half to create more manageable portions. If you opt for the mozzarella balls, drain them in a colander and pat them dry with paper towels.
Next, prepare your prosciutto. Take your prosciutto slices and cut them in half lengthwise. It's important that the prosciutto is cold, as it will be easier to work with. Place each slice of prosciutto on a cutting board or another flat work surface.
Now, it's time to add the basil. Take a basil leaf, fold it over if it's large, and place it on one end of the prosciutto slice. If you're using mozzarella sticks, add the basil leaf to the far end of the prosciutto, as this will help keep everything locked inside when you roll it up.
Finally, prepare your mozzarella cheese. If you're using sticks, add half a mozzarella cheese stick on top of the basil leaf. If you're using mozzarella balls, place a ball on top of the basil leaf.
With all your ingredients ready, you'll now have a prosciutto slice, topped with a basil leaf and mozzarella, and you're ready to start rolling!
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Rolling the ingredients
To make prosciutto and mozzarella roll-ups, lay a piece of prosciutto down flat. Add half a mozzarella cheese stick and a small amount of mixed chopped olives to the far end of the prosciutto, then roll it up. Repeat this process until all your ingredients are rolled. If you're making bite-sized roll-ups, cut the prosciutto slices in half lengthwise. Place a basil leaf on one end of the prosciutto, followed by a mozzarella ball, then roll the prosciutto around the basil and cheese. Secure the roll with a wooden cocktail stick.
To make a larger roll, you can follow a similar process. Lay a piece of prosciutto flat and add mozzarella cheese and chopped olives to one end, then roll it up. Repeat until all the ingredients are used.
You can also add a layer of fresh basil chiffonade to the prosciutto before adding the cheese. This adds a layer of brightness and freshness to the dish.
If you want to fry your rolls, you can follow a recipe that involves dredging the roll in flour, dipping it in batter, and frying it in oil.
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Pan-searing the roll-ups
To pan-sear the roll-ups, heat a non-stick griddle pan over medium-high heat. It is recommended to use a non-stick skillet or griddle pan to prevent the roll-ups from sticking to the pan. Once the pan is heated, lightly spray it with avocado oil spray. This will help the prosciutto get a crispy sear.
Place the roll-ups in the pan and sear for 1-2 minutes on each side, or until they are lightly golden brown. It is important not to overcook the roll-ups, as the prosciutto can become greasy and the cheese can become melty and drippy, making them harder to eat.
Once the roll-ups are seared to your desired level of doneness, remove them from the pan and place them on a serving platter. It is recommended to serve them warm. The roll-ups can be stored in an airtight container in the refrigerator for up to three to four days.
For an extra touch of flavour, you can finish the dish with a balsamic glaze, toasted pine nuts, and freshly chopped basil. To prepare the balsamic glaze, you can simmer balsamic vinegar and brown sugar until the mixture thickens. This will create a sticky glaze that clings to the roll-ups and enhances the flavour.
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Making a balsamic glaze
Balsamic glaze is a thick, concentrated version of balsamic vinegar with a syrupy, velvety texture. It can be drizzled over various dishes, including meats, cheeses, fruits, and vegetables, to add a burst of flavour. The intense flavour of the glaze means that it should be used sparingly.
To make balsamic glaze, you will need balsamic vinegar and a sweetener such as honey, sugar, or maple syrup. You can also add a pinch of salt to enhance the flavour. Combine these ingredients in a saucepan and bring the mixture to a boil over medium heat. Stir the mixture occasionally and let it simmer for 12 to 15 minutes, or until the volume is reduced by half. You will know the glaze is ready when it coats the back of a spoon.
It is important not to let the glaze burn during the cooking process. If you are using a larger saucepan, the reduction will occur faster. Similarly, if you are making a larger batch, the reduction will take longer. The glaze will continue to thicken as it cools, so keep this in mind when deciding how long to let it simmer.
Once the glaze has reached your desired consistency, remove it from the heat and let it cool to room temperature. Then, pour the glaze into a sealable container and store it in the refrigerator. Properly stored glaze will keep for several months.
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Serving and storing
Fresh mozzarella, prosciutto, and basil rolls are a tasty treat and can be served in a variety of ways. You can serve them as a snack, appetiser, or hors d'oeuvre. They can be enjoyed chilled or warm. If you want to serve them warm, place them on a cookie sheet in a 300-degree oven for around 10 minutes. Be careful not to heat them for too long, as the prosciutto can become greasy and the cheese can get melty and drippy.
For a simple presentation, arrange the mozzarella sticks on a platter or rectangular plate and put them out on your table or pass them with cocktail napkins. You can also place each roll on a cracker for easy lifting, or serve them over crackers if preferred. For a fancier option, you can pair the rolls with tomatoes, roasted peppers, olives, melon, and light wine. You can also serve them with a tiny bowl of spiced extra-virgin olive oil on the side for dipping. If you want to get creative, serve them with a drizzle of honey or balsamic glaze, and top them with pine nuts and freshly chopped basil.
These rolls can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days. If you have a lot of leftovers, you can chop them up and put them in a pasta sauce.
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