Prepare your surface by laying a large piece of plastic wrap on a clean cutting board. Overlap several slices of prosciutto horizontally.

At one end of the prosciutto layer, neatly arrange slices of salami, leaving some space on the edges.

Spread a layer of basil pesto over the salami, reaching to the edges of the prosciutto.

Place roasted red peppers and sun-dried tomatoes evenly over the pesto for sweetness and color.

Spread a layer of creamy burrata near the edge, then place a handful of fresh arugula on top.

Start rolling tightly from the end where the salami is located using the plastic wrap.

Once rolled, carefully pull away the plastic wrap and slice the roll into bite-sized pieces.

Drizzle balsamic glaze over the sliced rolls and arrange them on a serving platter.