Ingredients 6 or 8 slices of Jambon Cru 2 desert spoons of fine herb cream cheese handful of Roquette Thick Modena Balsamic A few slices of Sun dried Tomatos A Buratta ball drained Serve with your favourite bread Salad garnish (optional)

Method

Cut a piece of clingfilm about 40cm long and lay it flat on a worktop
Lay the slices of Jambon on the clingfilm just overlapping each other
Leave sufficient film at either end to be able to seal the ends
Spread the cream cheese evenly over the Jambon
Place the Roquette in a line along the length of the Jambon
Drizzle Balsamic along the Roquette
Lay the Tomoato slices along the top of the Roquette
Crumble the Buratta and spread evenly along the length
Use the clingfilm to roll the ingredients into a log
Secure the clingfilm and tuck it over the ends of the log
Chill for an hour or so in a refridgerator
Remove the clingfilm and cut into slices with a sharp knife
Serve with a drizzle of balsamic and Ciabatta or Baguette