Burrata Board

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Burrata Board Ingredients and Substitutions

• 1 loaf French bread sliced on the diagonal – or pita chips, crackers, and baguettes
• 2 (4-ounce) balls Burrata cheese drained
• 1 jar of your favorite olives
• 1 pound red or green grapes or some of each
• 8 ounces cherry or grape tomatoes cut in half
• 1 jar of your favorite pesto
• 4 ounces prosciutto cut slices into thirds – or Hot Capocollo, Pancetta, Sopressata, and Calabrese
• 6 ounces Genoa salami rolled
• 2 peaches pit removed and sliced thin – or strawberries, blackberries, blueberries, raspberries, figs, or tart cherries
• fresh basil garnish
• fresh mint garnish
• olive oil
• pepper
• arugula optional garnish
• more options – pecans, almonds, and cashews, baby carrots, celery, asparagus, sweet peppers, pears, or baby pickles

How to Make a Burrata Board

1. TOAST. Melt 1 tablespoon of butter. Add 2 tablespoons olive oil, one teaspoon garlic salt, and parsley. Brush both sides of the sliced French bread. Bake in a preheated oven at 450°F for 6-9 minutes.
2. PEACHES. Put the sliced peaches in 2 cups of water with the juice of a lemon or lime to keep them from turning brown.
3. ASSEMBLE THE BOARD. Start with any ingredients that need to be in a bowl and place those bowls on your board, spaced apart. Then start building and adding the ingredients you want around the bowls.
   • Place olive oil in the bowls where the balls will sit. Then, drizzle the Burrata with olive oil and sprinkle with fresh cracked pepper.
   • Garnish the board with fresh basil and mint leaves. Use arugula as a bed for some of the ingredients and to be used on the toasted bread.

Kristyn’s Recipe Tips

• We prefer wooden cutting boards, and while a standard size is around 9×13 inches, any flat serving tray can be used depending on the gathering’s size. If a wooden board isn’t available, any flat-surfaced serving tray will work.
• There is no wrong way to arrange the board. We like putting bowls on first, and then arranging contrasting colors and textures throughout the board.
• Burrata only lasts a few days in the fridge and is best when eaten shortly after you whip it up, or soon after you purchase it. 
• Burrata is always served at room temperature. Remove it from the fridge about 30 minutes before you plan to serve it. 
• Season burrata simply. We only use olive oil and a bit of fresh pepper. You can also add a bit of sea salt. Another oil you can use is truffle oil (from Trader Joe’s). You can also top burrata with pesto or a balsamic glaze.
• If you are hosting a large gathering, we suggest preparing extra ingredients so that you can have multiple boards and/or replenish the tray as the evening progresses.

5 from 6 votes

Burrata Board Recipe

By: Kristyn Merkley

This simple burrata board is a stunning and sophisticated appetizer. It's easy to assemble, and perfect for any occasion!

Servings: 6 people

Prep: 20 minutes mins

Cook: 6 minutes mins

Total: 26 minutes mins

Ingredients 

1x2x3x

• ▢ 1 loaf French bread, sliced on the diagonal
• ▢ 2 (4-ounce) balls Burrata cheese, drained
• ▢ 1 jar your favorite olives
• ▢ 1 pound red or green grapes, or some of each
• ▢ 8 ounces cherry or grape tomatoes, cut in half
• ▢ 1 jar your favorite pesto
• ▢ 4 ounces prosciutto, cut slices into thirds
• ▢ 6 ounces Genoa salami, rolled
• ▢ 2 peaches, pit removed and sliced thin
• ▢ fresh basil, garnish
• ▢ fresh mint, garnish
• ▢ olive oil
• ▢ pepper
• ▢ arugula, optional garnish

Instructions 

• To make the toast: melt 1 tablespoon butter. Add 2 tablespoons olive oil and one teaspoon of garlic salt, and parsley. Brush both sides of the sliced French bread. Bake in a preheated oven at 450°F for 6-9 minutes.
• Put the sliced peaches in 2 cups of water with the juice of a lemon or lime to keep them from turning brown.

To Build the Board:

• Start with any ingredients that need to be in a bowl and place those bowls on your board, spaced apart. Then start building and adding the ingredients you want around the bowls.
• Place olive oil in the bowls that the Burrata balls would sit in. Drizzle the Burrata with olive oil and sprinkle with fresh ground pepper.
• Garnish the board with fresh basil and mint leaves.
• Arugula can also be placed on the board as a bed for some of the ingredients and can also be used on the toast.

Notes

Recipe tips.

• We prefer wooden cutting boards, and while a standard size is around 9×13 inches, any flat serving tray can be used depending on the gathering’s size. If a wooden board isn’t available, any flat-surfaced serving tray will work.
• There is no wrong way to arrange the board. We like putting bowls on first, and then arranging contrasting colors and textures throughout the board.
• Burrata only lasts a few days in the fridge and is best when eaten shortly after you whip it up, or soon after you purchase it. 
• Burrata is always served at room temperature. Remove it from the fridge about 30 minutes before you plan to serve it. 
• Season burrata simply. We only use olive oil and a bit of fresh pepper. You can also add a bit of sea salt. Another oil you can use is truffle oil (from Trader Joe’s). You can also top burrata with pesto or a balsamic glaze.
• If you are hosting a large gathering, we suggest preparing extra ingredients so that you can have multiple boards and/or replenish the tray as the evening progresses.

Prep ahead of time. Most items can be prepared a day ahead of time and stored separately in the fridge until you’re ready to arrange the tray. A fully assembled board can be covered and stored in the fridge for about 3 hours.

Store leftovers in separate containers to be eaten later.

Nutrition

Serving: 1cup, Calories: 614kcal, Carbohydrates: 59g, Protein: 19g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.02g, Cholesterol: 37mg, Sodium: 1957mg, Potassium: 531mg, Fiber: 5g, Sugar: 21g, Vitamin A: 1238IU, Vitamin C: 10mg, Calcium: 117mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was originally published January 2023.