italian sushi

prosciutto

arugula

cherry tomatoes, halved

fresh mozzarella

balsamic vinegar

dried oregano

evoo, salt and pep

place a large piece of cling film on a cutting board.

lay the prosciutto out in a row, overlapping the pieces.

lay the mozzarella down along with the cherry tomatoes and arugula.season with salt and pepper and a little olive oil.

roll the prosciutto over the fillings in a. tight tube and place it in the freezer for 30 minutes.

remove from the freezer and carefully remove cling film. cut into 2 inch pieces.

Serve with balsamic vinegar seasoned with salt, pep and dried oregano.