Spring Vegetables and Burrata Crostini Platter | Something New For Dinner
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
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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