Prosciutto, Mozzarella and Basil Roll
This should just be called the “you won’t be able to stop at one no matter how much you try roll”. I tried and failed miserably. I’m going to be walking a lot this week because of it, but I’m okay with that. Really. And because I love to share
in my misery, I want you to make it too and to eat as much as I did. It’s only fair ; ) Do yourself a favor and pick up a loaf of ciabatta bread to go with. You’ll have leftover prosciutto and it just begs to be placed onto a freshly baked ciabatta with a basil leaf and a drizzle of extra virgin olive oil. Trust me.
Once I tell you how easy this little appetizer is you’ll be making it all the time. Sometimes I just pretend I’m having company over so I can make these rolls because well that’s how I roll. It has three of my favorite ingredients: prosciutto, mozzarella and basil. How can that be bad. And to make things even easier, you can now find pre-made mozzarella rolls in the refrigerated section of most markets. Once you have that all you do is layer, roll and slice. Of course if you’re slicing with that sexy Santoku pictured above it’s all the nicer.
You’ve heard me rave about these knives BEFORE. With good reason, they’re not only gorgeous (the craftsmanship is seriously stunning) the blades cut through everything like it was buttah! I have abandoned all of my other knives and I only use New West Knifeworks. Period. Here’s what New West Knifeworks says about their Santoku…
“The Santoku Chef Knife uses a traditional Japanese knife shape that has become the hottest thing in kitchen cutlery. The Santoku chef knife is a do it all kitchen knife for both the home and professional kitchen. The dimple grinds on the Santoku chef knife help slice meats and vegetables paper thin (without) tearing them. They also help keep food fom sticking to the side of the blade. Add a touch of beauty to the kitchen with the kitchen knives Fine Cooking Magazine described as ‘Knife Art.’ The Fusionwood Santoku was featured in In Style Magazine and Saveur’s 2011 edition of The Saveur 100.”
So who wants one? Silly question, right!
EDITED TO ADD: Contest has ended. Thank you so much for your entries.
New West Knifeworks Fusionwood Santoku Chef’s Knife
1. Visit New West Knifeworks FACEBOOK PAGE & Follow the EASY instructions to enter to WIN.
That’s it. ONE Step and done!
Legal Schmegal: Sweepstakes rules & regulations can also be found on New West Knifeworks FACEBOOK PAGE.
Disclaimer: This post is sponsored by New West Knifeworks. The opinions are my own. Always have been. Always will be. I just happen to L-O-V-E New West Knifeworks Knives.
- 1 pre-cut rolled mozzarella sheet
- 2-3 slices of prosciutto
- 3-6 fresh basil leaves
- extra virgin olive oil for drizzling - optional
- Unroll mozzarella sheet. Lay flat.
- Place 2 slices of prosciutto onto cutting board. Place mozzarella sheet on top of prosciutto.
- Randomly place basil leaves on top of mozzarella.
- Carefully roll up. If not eating immediately, refrigerate until you are ready to serve.
- Slice into 1/2" sections prior to serving. Drizzle with olive oil if desired.