Prosciutto Burrata Asparagus Platter

Prosciutto Burrata Asparagus Salad with melon, tomatoes, arugula & pesto. Perfect as a salad or antipasto appetizer 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


  1. 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.
  2. 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.
  3. 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!