Spring vegetables are ideal ingredients to create a truly satisfying and wholesome meal; nutrients present in spring vegetables take care of your nutritional requirements.
Due to its unique taste, burrata is quite popular among cheese lovers; it’s a fresh Italian version of cheese having cream in its interior and mozzarella on its exterior.
A well-balanced combination of tomatoes, asparagus, carrots, and prosciutto brings this lovely platter together. Crostini platters are the perfect choice to have on warm weather, especially during spring. The whole platter looks beautiful and simply vibrant. Enjoy the exquisiteness of the platter with nicely toasted bread!
Ingredients
- 1 pound multi-colored carrots, peeled and sliced diagonally in ⅓
- Olive oil
- Balsamic vinegar
- 1 pound asparagus, ends trimmed
- 10 oven-roasted tomatoes
- ½ pound burrata
- ⅓ pound prosciutto
- 1 loaf ciabatta
- 2 garlic cloves, peeled
- Kosher salt and fresh pepper to taste
- Fresh chopped basil or thyme
Directions
- 1Heat 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.
- 2Spread 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.
- 3Heat oven to broil. Slice ciabatta bread into ½" 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.
- 4On 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.
