Spring Vegetables and Burrata Crostini Platter
This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol Gin and Tonic and you have a perfect warm-weather meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 - 8 1x
- Cuisine: New American, Italian
Ingredients
Scale
- 1 pound multi-colored carrots, peeled and sliced diagonally in 1/3″ pieces
- Olive oil
- Balsamic vinegar
- 1 pound asparagus, ends trimmed
- 10 oven-roasted tomatoes
- 1/2 pound burrata
- 1/3 pound prosciutto
- 1 loaf ciabatta
- 2 garlic cloves, peeled
- Kosher salt and fresh pepper to taste
- Fresh chopped basil or thyme
Instructions
- 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 1/2″ 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.
Notes
The preparation time for this recipe does not include the time to slow-cook the tomatoes.