Burrata Board
The ultimate sharing platter awaits you with this delicious Burrata Board. Creamy, savory, and sweet elements come together for a beautiful display that is perfect for gatherings. Easy to assemble, it's a delightful way to enjoy fresh ingredients. Impress your guests and make it tonight!
Equipment
- Chef's Knife
- Oven
- Baking Sheet
Ingredients
- 1 loaf French bread sliced on the diagonal
- 2 balls Burrata cheese drained, (4-ounce each)
- 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
- 1 fresh basil for garnish
- 1 fresh mint for garnish
- 1 olive oil
- pepper
- 1 arugula optional garnish
Instructions
- To make the toast, melt 1 tablespoon of butter. Add 2 tablespoons of 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.
- 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
- Tip 1: 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.
- Tip 2: 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.
- Tip 3: 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.
- Tip 4: Burrata is always served at room temperature. Remove it from the fridge about 30 minutes before you plan to serve it.
- Tip 5: Season burrata simply. We only use olive oil and a bit of fresh pepper. You can also add a bit of sea salt.