Prep Time:
10 mins
Total Time:
10 mins
Servings:
2
Ingredients
Directions
Lay a piece of parchment on a work surface. Lay 3 slices of prosciutto on the paper, making sure each piece slightly overlaps the other.
Cover prosciutto with basil leaves, about 5 leaves per slice. Layer tomatoes on top of basil. Season with pepper.
Tear provolone cheese into pieces, then lay on top of tomatoes. Drizzle with balsamic vinegar.
Starting from the bottom edge, gently roll prosciutto upwards into a cylinder. Wrap roll in the parchment, compressing it slightly so that it holds together.
Refrigerate the roll until ready to serve. Slice the roll into even pieces and remove parchment. Drizzle with more balsamic vinegar.
Cook’s Note
This recipe is easy to vary – substitute sun-dried tomatoes for fresh, or use a soft cheese like fresh mozzarella or burrata.
Nutrition Facts (per serving)
201
Calories
13g
Fat
6g
Carbs
16g
Protein
