Well good morning world! Today on the blog we’re back to whipping up some tasty recipes. I found this recipe from Foodie Crush and it makes me miss all things Italy. I’ve got to get back pronto and get my dose of la dolce vita. In the meantime, I’ll be recreating this delicious (and simple) recipe at home. Tomatoes are at their peak right now and paired with the creamy burrata cheese and a salty prosciutto…this recipe can do you no wrong.
Wash it down with a glass of vino and you’ve got yourself one fine din-ner! The best part of this recipe is that there’s no exact measurements- you make how much you can eat. Plain and simple; the Italian way.
Ingredients
Instructions
- Remove burrata from container and let rest to drain.
- Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool.
- Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven.
- Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.
I love how this recipe is so simple yet so tasty- it allows the emphasis to fall on the ingredients and the company you share it with.
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To see the full recipe and photos of this delicious salad, head over to Foodie Crush!
