Spring Vegetables and Burrata Crostini Platter
This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol...
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Serving platter
- Serving knife
- Tongs
- Spatula
- Garlic press
Ingredients
- 1 pound multi-colored carrots, peeled and sliced diagonally in 1/3″ pieces
- Olive oil
- Balsamic vinegar
- 1 pound asparagus, ends trimmed
- 10 oven-roasted tomatoes
- 1/2 pound burrata
- 1/3 pound prosciutto
- 1 loaf ciabatta
- 2 garlic cloves, peeled
- Kosher salt and fresh pepper to taste
- Fresh chopped basil or thyme
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