Prosciutto mozzarella arugula rolls make a simple snack with salty meat, creamy cheese, and fresh greens. You do not need to cook anything. Just roll, skewer, and serve. If you want another bite to add to your appetizer plate, this guide to serving salmon roe offers ideas for pairing it with other foods.
Why Make This Recipe
These rolls use just three food ingredients and take little effort to put together. The soft mozzarella balances the salty prosciutto, while arugula adds a peppery taste. Make a few for an afternoon snack or fill a platter for guests.
How to Make Prosciutto Mozzarella Arugula Rolls
Wrap a small block of mozzarella and a few arugula leaves in each slice of prosciutto. Keep the filling small enough that the meat wraps around it without tearing.
Ingredients
- Thinly sliced prosciutto
- Fresh mozzarella cheese, cut into small blocks
- Peppery baby arugula leaves
- Knotted bamboo cocktail skewers, for securing the rolls
Use one slice of prosciutto, one small block of mozzarella, and a few arugula leaves for each roll.
Directions
- Lay a slice of prosciutto on a clean, flat surface.
- Place a block of mozzarella at one end of the slice.
- Add a few arugula leaves on top of the mozzarella.
- Carefully roll the prosciutto around the cheese and arugula to form a snug bundle.
- Secure the roll with a bamboo cocktail skewer.
- Repeat with the remaining ingredients.
- Serve as an appetizer or snack.
How to Serve Prosciutto Mozarella Arugula Rolls
Arrange the rolls on a platter with crackers, cherry tomatoes, or olives. Leave a little space between them so guests can pick them up easily.
Serve them chilled or shortly after taking them out of the fridge. If you like, add a light drizzle of balsamic glaze just before serving.
How to Store Prosciutto Mozzarella Arugula Rolls
Place leftover rolls in an airtight container and keep them in the fridge at 40°F (4°C) or below. Eat them within one to two days for the best texture. The arugula may soften as it sits.
Do not freeze the assembled rolls, since the cheese and greens can lose their texture. Refrigerate within two hours of serving, or within one hour if the temperature is above 90°F (32°C).
Tips to Make Prosciutto Mozzarella Arugula Rolls
- Dry the mozzarella. Pat it with a paper towel so extra water does not make the rolls wet.
- Dry the greens. Wash the arugula and dry it well before using it.
- Use small cheese blocks. Large pieces make the rolls harder to wrap and eat.
- Handle the prosciutto gently. Thin slices can tear when pulled.
- Skip extra salt. Prosciutto already adds plenty of salty flavor.
- Remove skewers before eating. Take extra care when serving children.
Variation
Swap the arugula for fresh basil for a milder taste. You can also use well-drained mozzarella balls instead of blocks.
For a sweet touch, add a thin slice of ripe peach inside each roll. Keep it small so the bundle stays easy to wrap.
FAQs
Can I make these rolls ahead of time?
Yes. Assemble them a few hours ahead, cover them, and keep them in the fridge until serving. For the freshest greens, make them the same day.
Do I need to cook the prosciutto?
Use ready-to-eat dry-cured prosciutto for this recipe. Check the package label to confirm that it needs no cooking.
Can I use a different cheese?
Yes. Small blocks of firm mozzarella or mild provolone work well. The flavor and texture will differ from fresh mozzarella.
What can I use instead of arugula?
Try baby spinach for a mild flavor or fresh basil for a stronger herb taste.
Conclusion
These prosciutto mozzarella arugula rolls turn a few simple ingredients into an easy snack or appetizer. Keep the filling small, dry the cheese and greens, and roll each bundle gently. For a larger spread, explore these party food and grazing table ideas to plan what to serve alongside them.