Burrata Board Recipe

Burrata board with fruit, veggies, and cheese.

5 from 6 votes

Burrata Board Recipe

Burrata Board is a fresh appetizer board with creamy burrata, toasted French bread, pesto, olives, meats, grapes, tomatoes, and peaches.

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.

Toast the French bread right before serving so it stays crisp.
Place bowls on the board first, then build the meats, fruit, tomatoes, and bread around them.
Soak sliced peaches in lemon or lime water to help keep them from browning.
Drain the burrata well, then serve it in small bowls with olive oil and fresh pepper.
Make-ahead tip: slice fruit, roll salami, cut prosciutto, and prep garnishes ahead, then assemble the board close to serving.

Make ahead of time. Prep ingredients earlier in the day and assemble the board shortly before serving.

Store. Refrigerate leftover meats, cheese, fruit, tomatoes, olives, pesto, and herbs in separate airtight containers for up to 3 days. Store leftover toasted bread separately at room temperature so it does not get soggy. Freezing is not recommended because burrata, fruit, tomatoes, and herbs can change texture.

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