Burrata with Roasted Asparagus and Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 mozzarella (burrata)
- 8 cherry tomato (s)
- 125 g asparaus, reen, very thin sticks
- 3 slices Parma ham or other prosciutto crudo, thinly sliced
- rocket
- basil
- Extra virgin olive oil
- 4 slices baguette (s) or similar white bread, e.g. ciabatta
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the oven to grill setting (250 ° C top / bottom heat).
- Take the burrata out of the packaging and drain well, preferably in a colander.
- Wash and clean the asparagus spears (peel only the lower third), place in an ovenproof dish and drizzle with olive oil, sprinkle with freshly grated black pepper and salt and grill in the oven under the grill on the middle rack for about 5 minutes, then the halved cherry tomatoes Place in between with the cut surface facing up and leave in the oven for another 3 - 5 minutes until the asparagus has softened and the tomatoes begin to brown. Please note: thicker asparagus spears take a little longer to cook! Take out of the oven and let cool down a bit.
- Drizzle the bread slices with olive oil and toast them in the oven or in a toaster.
- Cut the bread slices and burrata into large pieces. Put cherry tomatoes, asparagus, plucked prosciutto, burrata and pieces of bread in a bowl or on a plate, sprinkle the rocket and fresh basil leaves on top, drizzle with olive oil (you must also use the one from the tin, it has a particularly good taste!) And salt and pepper Spice up. Serve immediately.
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