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Parma Ham Rolls

Appetizers Dishes for Special Occasions 45 min Easy 13 wyświetleń ~26.12 PLN - (0)
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Description

Delicate rolls of thinly sliced Parma ham filled with creamy cream cheese, fresh arugula, and strips of sun-dried tomatoes in oil. This elegant, quick appetizer has a refined taste — the salty, slightly spicy ham combines with a tangy hint of lemon and the soft texture of the cheese. Served on a large board or platter, garnished with Parmesan flakes and freshly ground pepper, they will be perfect for New Year's Eve 2025 and other parties where visual appeal and finger food convenience matter.

Składniki (8)

Servings:
12
  • Parma ham (prosciutto) 12 szt.
  • Cream cheese 200 g
  • Arugula 60 g
  • Sun-dried tomatoes in oil (drained) 80 g
  • Extra virgin olive oil 1.3 łyżka
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Black pepper (freshly ground) 2 szczypty
  • ✨ Opcjonalne
  • Parmesan (flakes) 30 g
💰 Szacowany koszt dania: ~26.12 PLN (2.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a large cutting board, a bowl, a small spoon for serving, a paring knife, and a small spatula or spreading knife. Take the Parma ham and cream cheese out of the fridge 10–15 minutes before starting to allow the cheese to soften and become easier to spread.

Ingredients: Parma ham (prosciutto), Cream cheese
Use a board measuring at least 30×40 cm. If the cheese is very hard, you can briefly mash it with a fork to soften it. Do not leave the cheese at room temperature for too long (max 30 min) for safety reasons.
2

Drain the sun-dried tomatoes from the oil in a sieve for 1–2 minutes. Transfer to a cutting board and slice each piece into thin strips about 3–5 mm wide. Rinse the arugula under cold water and dry it in a salad spinner or gently pat it dry with a paper towel.

Ingredients: Sun-dried tomatoes in oil (drained), Arugula
Use a fine sieve to drain and a sharp small knife (e.g., for tomatoes) to achieve even strips. Too large pieces of tomatoes will make rolling difficult; if the tomatoes are very juicy, drain them longer.

Preparing the filling

3

In a bowl, combine cream cheese (200 g) with lemon juice (15 g) and 10 g of olive oil. Stir with a wooden spoon or silicone spatula for about 1–2 minutes until the mixture is smooth and easy to spread. Season very lightly with freshly ground pepper (about 1 pinch). Taste the mixture – it should be creamy, slightly tangy, and lump-free.

Ingredients: Cream cheese, Lemon juice, Extra virgin olive oil, Black pepper (freshly ground)
Use a small bowl with a capacity of 500 ml and a silicone spatula or whisk. If the mixture is too thick, add 2–3 g of oil (maximum). If you left the cheese in the fridge for too long, do a quick mash with a fork to get rid of lumps.

Assembly of the rolls

4

Lay the slices of Parma ham on a large board in a single layer so that each slice does not overlap the other. Spread a thin layer of the prepared filling on each slice — use about 15–18 g of filling per slice (spread with a teaspoon or small spatula, leaving about 1 cm of free edge on the shorter side to roll). In the center of each slice, place 5 g of arugula (a few leaves) and 6–7 g of strips of sun-dried tomatoes.

Ingredients: Parma ham (prosciutto), Cream cheese, Arugula, Sun-dried tomatoes in oil (drained)
Use a small teaspoon to scoop the filling or a mini spatula to spread it. Spread from the center of the slice towards the edges to avoid pushing the ingredients out when rolling. If the slice is very thin and has holes, place it on top of another slice of ham to reinforce it.
5

Start rolling from the shorter side (where you left the free edge) tightly but gently, forming an even roll. Hold it with one hand and gently twist with your fingers to seal the ingredients — do not squeeze too hard, as you will push the filling out to the sides. Place each roll on a plate seam side down, so it doesn't unravel. Repeat the process for the remaining 11 slices — allocate about 15–20 minutes for the entire assembly.

Ingredients: Parma ham (prosciutto), Cream cheese, Arugula, Sun-dried tomatoes in oil (drained)
If the slice tears, use a second slice and cover the first one with it (join at the shorter side) to create a slightly wider piece. Be careful not to stretch the ham too much — it will become dry then.

Finishing and serving

6

Arrange the rolls on a large platter. Drizzle the remaining olive oil (about 10 g) evenly over the rolls. Optionally, sprinkle with thin flakes of Parmesan (30 g spread over 12 rolls is about 2–3 g per piece). Finish the dish with freshly ground pepper (the rest of the pinch) just before serving.

Ingredients: Extra virgin olive oil, Parmesan (flakes), Black pepper (freshly ground)
For drizzling, use a small teaspoon or a cut bottle with oil for precision. Do not add salt — the ham is already salty. If preparing in advance, drizzle with oil just before serving so that the parmesan flakes stick well.

Serving

7

Serve the rolls on a wooden board or platter — arrange them in even rows or spirals. Place an additional bowl with extra arugula next to it and a small spoon with balsamic reduction or balsamic vinegar for drizzling (optional). Before serving, let the rolls reach room temperature for 10–15 minutes to release the flavors.

Ingredients: Arugula
Use a platter with a diameter of 30–35 cm or a rectangular board. The rolls taste best slightly chilled, but not ice cold.

Fun Fact

💡

Parma ham (prosciutto) comes from the Emilia-Romagna region in Italy and matures for at least 12 months. Thin slices best bring out its delicate, salty aroma, which is why it is often paired with soft cheeses and sweet-sour additions like sun-dried tomatoes or figs.

Best for

Sylwester 2025 przyjęcia koktajlowe przekąski na imprezy

Tips

🍽️ Serving

Serve the rolls slightly chilled (10–15 min in the fridge) or at room temperature — never hot. Arrange them on a decorative board, add a few sprigs of fresh arugula and lemon slices alongside. A delicate balsamic reduction and thin slices of freshly toasted bread complete the dish.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 24 hours. Layer them separated by parchment paper to prevent sticking. Freezing is not recommended (it will affect the texture of the ham and cheese). Before serving, take them out 10–15 minutes in advance to regain their aroma.

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