Prosciutto Burrata Asparagus Platter
This Prosciutto Burrata Asparagus Platter makes a great antipasto appetizer. Adjust amounts or ingredients to your liking and number of people serving.
Ingredients
Scale
- 3 balls Burrata
- 4 oz. Prosciutto
- 1 bunch asparagus, tough ends trimmed*
- 4 Campari tomatoes, sliced (or use whatever tomatoes you want)
- 1/4 cantaloupe, cubed or make melon balls
- couple handfuls of baby arugula
- 1/4 C. Pesto
- 1 loaf good, crusty rustic bread
Instructions
- Roast asparagus, heat oven to 425º. Place asparagus on baking sheet and drizzle with a bit of olive oil and sprinkle with salt & pepper. Roast about 4-5 minutes, just enough to get them slightly cooked but still a bit crisp. Set aside.
- Assemble: Scatter a couple handfuls of arugula over large platter. Arrange the burrata, prosciutto, asparagus, tomatoes, cantaloupe. Dollop with some good pesto. Grind some fresh pepper over top.
- Serve with pieces of good crusty bread.
Notes
*I roasted the asparagus. You could grill it or steam it too, however you prefer to cook your asparagus. Just be sure to keep it crisp!