Antipasto Rolls

For this recipe, think Italian style sushi rolls! This no-cook appetizer that takes inspiration from sushi, but has all your favorite antipasto ingredients It’s essentially a creative way to present an antipasto platter in a bite-sized, rollable form.

Chef Jean’s Italian style puto and breaded eggplant sushi. So this first step is purely optional based on personal preference. You can use the breaded eggplant right out of the container or you can lay them onto a sheet pan and throw them into the oven just for a few minutes to toast up the breadcrumbs to for that extra crunch. So, we’re going to prepare a riotta. We’re going to season with some crushed red pepper, salt, pepper, and crushed oregano. Quick tip, if your regata is too loose, you could always thicken it up with some Parmesan cheese. So, quickest way to roll it, take some parchment paper, some saran wrap, aluminum foil, whatever you got handy. We’re going to take our toasted eggplant slices, lay them out. Our first step, riotta. We’re just going to give that a light smear. Our proj. So we’re going to take our puto and we are going to layer it all the way across our eggplant and riotta. Do two layers, three layers, four layers, whatever you prefer. Then we are going to take our baby arugula and we are going to arrange it on one end and you’re going to try and pile it. And then we are going to take our saran wrap and we are going to start our roll. Make sure you’re pulling the plastic out as you roll. So at this point we’re ready to cut. Trim off the end and then we’re going to present on the plate. Little bit of our arugula for garnish. Then we’re going to take our glaze and just do a quick drizzle. So after our drizzle, we’re ready to eat.