This simple Burrata Board is a stunning & sophisticated appetizer. It’s easy to assemble, and perfect for any occasion!
This Burrata Board is a delicious variation on a Charcuterie Board, perfect for holidays and parties! Wow your guests with this delicious appetizer paired with fresh fruit and crostini.
Burrata Cheese Board
A Burrata Board is a specific type of Charcuterie Board using burrata cheese as the star of the whole spread. Burrata is a semi-soft white Italian cheese. It is a delicious appetizer, and perfectly customizable.
The plump balls of burrata are covered on the outside by a thin layer of fresh mozzarella and have a creamy center of soft curd and thick cream. Everything you add to the board should pair well with this delicious cheese.
- 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.
This cheese platter makes a perfectly delicious brunch charcuterie board, breakfast board, or Easter charcuterie board. Really, it’s perfectly delicious for any holiday spread!
How to serve burrata on a cheese board
TOAST. To make the 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.
PEACHES. 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:
BOWLS. 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.
BURRATA. Place olive oil in the bowls where the balls will sit. Then drizzle the Burrata with olive oil and sprinkle with fresh ground pepper.
GARNISH + ASSEMBLE. 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.
What to use as the Board
A wooden cutting board is often used for Charcuterie Boards. The rustic look of the wood really makes for a beautiful board.
A standard cutting board is about 9×13, but you can use a smaller or larger one depending on the size of your party.
If you don’t have a wooden cutting board any flat surfaced serving tray can be used.
Italian Appetizers to pair with Burrata Board:
Burrata Board Ideas
What else to put on the board: We use sweet peaches, salty prosciutto and genoa salami, olives, full basil leaves, mint and basil, grapes, fresh tomatoes, pesto, and French Bread as cheese board pairings.
You can make the gorgeous board of your dreams with a perfect balance of flavors, different colors, and various textures. Some other items you may wish to add to your own burrata board include:
- Meats: Hot Capocollo, Pancetta, Sopressata, and Calabrese
- Vegetables: baby carrots, celery, asparagus, sweet peppers, baby pickles, and colorful heirloom tomatoes
- Fruits: strawberries, blackberries, blueberries, raspberries, figs, tart cherries, and juicy peaches
- Nuts: pecans, almonds, and cashews
- Breads: pita chips, crackers, and baguettes
Make ahead of time. Most items of the Burrata Charcuterie Board can be prepared ahead of time and stored separately until you’re ready to arrange your tray.
If you are hosting a large gathering I suggest preparing extra so that you can replenish the tray as the evening progresses.
STORE. Leftovers can be stored in separate containers to be eaten later.
For more impressive appetizers, try:
Burrata Board Recipe
- 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
- arugula optional garnish
- To make the toast: melt 1 tablespoon butter and 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.
- For the Burrata cheese, you can place olive oil in the bowls that the balls would sit in. Then 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.
What an amazing looking board. Burrata is so good and full on worthy of being the star of the show, which is exactly what happens here. I want to dive right in!
Why have I never tried burrata cheese before? Delish! My tray wasn’t as pretty as yours, but everyone still gobbled it up. 🙂
I love the idea behind these charcuterie boards. Doesn’t take much effort to put these together and usually very pretty. You make your choices. In this case it’s barrata cheese! So excited to give it a try.
I really love the fresh lighter tastes and textures of this board. The peaches in the photo are what caught my eye and made me want to try to recreate this.
The ingredients are easy to find and my board was a huge hit! Everyone enjoyed it.