Burrata Recipe
prosciutto, grape tomatoes, arugula, roasted sweet potatoes, evoo-balsamic, sea salt, crostini
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Ingredients
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ANTIPASTI
Method
ANTIPASTI
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into small cubes. Toss them in a bowl with 1 tablespoon of olive oil and 1/2 teaspoon of sea salt. Spread the cubes evenly on a baking sheet.
- 2
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through for even cooking.
- 3
Prepare the Tomato Salad
While the sweet potatoes are roasting, wash the grape tomatoes and slice them in half. In a medium bowl, combine the halved tomatoes with the remaining 1 tablespoon of olive oil, balsamic vinegar, and a pinch of sea salt. Toss to coat and set aside.
- 4
Assemble the Dish
Once the sweet potatoes are done, let them cool for a few minutes. On a serving platter, arrange the arugula as a bed. Place the roasted sweet potatoes on top, followed by the prosciutto slices, and then the marinated grape tomatoes.
- 5
Add Burrata and Crostini
Gently tear the burrata cheese into smaller pieces and place it on top of the salad. Serve with crostini on the side for dipping and enjoying with the other ingredients. Drizzle with extra balsamic vinegar if desired.