Lay a piece of parchment paper down. Place a piece of prosciutto on top and arrange each piece making sure it slightly overlaps one another.

Add a handful of baby arugula, followed by the sun-dried tomatoes and Burrata cheese.

Rip the Burrata open with hands and spread the cream evenly so that each piece has creamy cheese once cut.

Add a drizzle of balsamic glaze and tightly roll it.

Roll it into the parchment paper once more to secure it tightly.

Cut into bite-size pieces and enjoy!