If using bocconcini or small mozzarella balls, drain well and pat dry with paper towel. If larger, cut into 12 equal bite-sized pieces (about 2/3 oz each).

Assemble rolls

Lay one slice of prosciutto flat on a clean surface. Place one basil leaf on the prosciutto, then a mozzarella piece. Sprinkle a tiny pinch of lemon zest and a light grind of black pepper on the cheese. Drizzle about 1/4 tsp olive oil over the cheese. Starting at one short end, roll the prosciutto tightly around the mozzarella to form a neat cylinder. Repeat for all slices and set rolls seam-side down on a platter.

Arugula 'Rice' Base & Filling

Make arugula 'rice'

Place the packed arugula in a food processor and pulse 6–8 short times until it is very finely chopped but not pureed (a texture similar to coarse rice). Do this in short bursts to avoid releasing too much moisture or turning it to paste.

Prepare filling

In a bowl, combine the chopped arugula, shaved fennel (if using), diced cucumber, diced pear, chopped capers, and creamy ricotta or labneh. Add 1 tablespoon lemon juice, 1/4 tsp salt, and the remaining olive oil (about 3/4 tbs). Gently fold until evenly combined. Taste and adjust seasoning with a pinch more salt or lemon if needed.

Portion the base

Using a small ring mold (2–2.5 inches) or a tablespoon, place a compacted 1 1/2–2 tablespoon mound of the arugula mixture on each serving plate to form the 'rice' base. Press gently so it holds shape.

Assembly & Garnish

Place a prosciutto-mozzarella roll on top of each arugula 'rice' mound. If serving as a longer row, arrange 3–4 rolls in a line on a serving board, placing small mounds of arugula mixture under each or in a continuous bed.

Top with a few strands of quick pickled red onion and microgreens. Sprinkle toasted sesame seeds lightly over the rolls and around the plate.

Finish with a gentle drizzle (about 1/4 tsp per roll) of balsamic glaze and a final touch of freshly ground black pepper. Serve immediately.