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Burrata, Broccoli Rabe, and Prosciutto Crostini


It’s hard to mess up the basics: cheese, meat, and crusty bread will always hit the spot. The addition of fresh greens makes it spring appropriate, and red pepper flakes add some zing to the mix. The only thing missing is a glass of crisp white wine and a beautiful sunset. 

Creamy sweet burrata is pretty much broccoli rabe’s best friend and this crostini is one of my favorite ways to enjoy this vegetable. Toasted thick sourdough bread topped with melted burrata, prosciutto and chopped garlicky roasted broccoli rabe– so simple and so delicious!

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Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.