Spring Vegetables and Burrata Crostini Platter
Casual, Healthy and Delicious Eating
As the weather warms and spring takes hold, we like to eat casual, healthful meals on our patio. Crostini platters are a great way to accomplish these perfect warm weather meals.
The foundation of this platter is roasted vegetables. I roast mixed carrots and asparagus with a little olive oil and vinegar. The vegetables all roast in a hot oven for about 20 minutes total, with the carrots taking a little longer than the asparagus. I add Slow Oven-Roasted Tomatoes to the platter because I love their intense, slightly chewy texture. They take 5 minutes to prepare and several hours of slow cooking in the oven. They can be made a day or two in advance. If you don't have the 3-4 hours to slow roast your tomatoes, you can speed up the process with my recipe for Quick-Roasted Tomatoes.
Tricks for Great Crostini
Crostini is a great answer for what to do with the loaf of bread you bought yesterday and did not get around to using. Slice the bread about 1/2" thick, drizzle with olive oil and grill or broil on both sides. Now here is the best trick. When you take the crostini out of the oven, immediately rub the tops with a garlic clove while the bread is still hot. I promise this trick will take your crostini to new the next level. You can also season with a bit of kosher or Maldon salt and pepper too. Check out my post to learn the difference between crostini and bruschetta.
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Burrata is what brings this dish together. Splash on a little good olive oil, balsamic vinegar and sprinkle with bit of salt and pepper and fresh herbs. Spread some burrata on the toasted crostini and top with the veggies and prosciutto.
Aperol Gin and Tonic
Serve with my Aperol Gin and Tonic and you have a truly complete and satisfying meal!
This casual meal always brings a smile to my husband, JP's face.
- 1 pound multi-colored carrots, peeled and sliced diagonally in ⅓" pieces
- Olive oil
- Balsamic vinegar
- 1 pound asparagus, ends trimmed
- 10 oven-roasted tomatoes
- ½ pound burrata
- ⅓ pound prosciutto
- 1 loaf ciabatta
- 2 garlic cloves, peeled
- Kosher salt and fresh pepper to taste
- Fresh chopped basil or thyme
- Heat oven to 400 degrees. Put carrots on a baking sheet and toss with 1 T olive oil and 1 T balsamic vinegar and season with salt and pepper. Roast for 10 minutes. Remove from the oven and turn and return to the oven for another 10 minutes. Remove from oven and set aside.
- Spread the asparagus on a separate baking sheet, toss with 1 T olive oil and season with salt and pepper. Roast for 7 - 10 minutes until asparagus are crisp tender. Time will depend on size of your asparagus. Remove from oven and set aside.
- Heat oven to broil. Slice ciabatta bread into ½" slices. Drizzle with olive oil. Broil until toasted, 1 - 2 minutes. Remove and flip bread. Drizzle with olive oil and return to broiler until toasted, another 1 - 2 minutes. Remove from the oven and immediately rub with garlic cloves and season with salt and pepper.
- On a large platter arrange vegetables, prosciutto and burrata. Drizzle burrata with olive oil, balsamic vinegar and season with salt and pepper and fresh chopped basil or thyme. Serve with toasted bread.