This Prosciutto Burrata Asparagus Salad not only has two of my favorite foods to come from Italy – Prosciutto and Burrata, it also has roasted asparagus, sliced Campari tomatoes, cantaloupe, baby arugula and dollops of creamy homemade pesto. Is it a salad? Appetizer? Antipasto? Doesn’t really matter what you call it, just pile it all on a big platter with some crusty bread and let your family or guests help themselves.
This platter is the perfect example of one of my favorite ways to eat food, especially in the hot summer. I know it may not be hot, or summer, quite yet for some people but it certainly is here in Florida!
Just set out a big platter with lots of delicious snacking food, grab a glass of wine, and nibble away. It’s so simple to make, there’s really not much cooking involved, mostly just assembling ingredients. The possibilities of what to include are simply a matter of taste preferences. But I recommend you don’t skip the burrata and prosciutto!
If you’ve never had Burrata cheese, now is the time to get some! It’s one of my favorites and really is a step above fresh mozzarella. Burrata has an outside “shell” of fresh mozzarella with a creamy mixture of mozzarella and cream on the inside. It’s so delectable and perfectly suited for salads, spread on bread, or really anything. I just LOVE it!
I roasted the asparagus for a few minutes but that’s about the only cooking required. Prepare the asparagus however you prefer. You could also toast the torn bread pieces a bit if you want while you have the oven on. I just lightly brushed some olive oil on the pieces and quickly toasted them to crisp them up a bit. Totally optional. Because Prosciutto and melon is such a classically good combination, I had to include cantaloupe. You don’t have to get all fancy and make melon balls if you don’t want, just buy some cantaloupe already cut up at the grocery store and save a step. I think peaches would be delicious here too! To finish it off, I used my favorite homemade pesto (you really should make some, it’s phenomenal) and a grinding of fresh black pepper. You could skip the pesto and just drizzle some olive oil and balsamic vinegar on top (or balsamic glaze) but I like the pesto best. See how flexible this is? It’s pretty much one of those fly by the seat of your pants type of dish.
Next time you want something simple and impressive to munch on, assemble this Prosciutto Burrata Asparagus Salad, pour a glass of wine (or your favorite non-alcoholic beverage) and call it a day! Oh, and don’t forget some good crusty bread to go along with it.
- 3 balls Burrata
- 4 oz. Prosciutto
- 1 bunch asparagus, tough ends trimmed*
- 4 Campari tomatoes, sliced (or use whatever tomatoes you want)
- ¼ cantaloupe, cubed or make melon balls
- couple handfuls of baby arugula
- ¼ C. Pesto
- 1 loaf good, crusty rustic bread
- 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.
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