This Prosciutto Burrata Asparagus Platter 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!
Next time you want something simple and impressive to munch on, assemble this Prosciutto Burrata Asparagus Platter, 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.Print
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.
- 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
- 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.
*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!
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