Burrata Board Recipe

5 from 6 votes

Burrata Board Recipe

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

Prep Time20

Cook Time6

Total Time26

Course: Appetizer

Cuisine: American, Italian

Servings: people

Author: Kristyn Merkley

Ingredients

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 9x13 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.

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