Burrata Board
User Reviews
5
Burrata Board
Description
The Burrata Board centers on fresh burrata balls drizzled with olive oil and sprinkled with black pepper, accompanied by garlic-salted toasted French bread slices. Surrounding this, sliced peaches are kept fresh in lemon water, and other elements such as olives, cherry tomatoes, grapes, prosciutto, salami, fresh basil, mint, and optional arugula are artfully arranged. This mixture provides a range of textures and flavors, from creamy and soft to crisp and savory.
To prepare, the bread is brushed with butter and olive oil, seasoned with garlic salt and parsley, then toasted until golden. Placing ingredients in bowls first, followed by spreading out contrasting colors and textures, creates visual appeal. Burrata is best served at room temperature and seasoned simply with olive oil and pepper, or optionally with pesto or balsamic glaze.
The board can be assembled shortly before serving or prepped a day ahead and refrigerated, with burrata ideally added last. Any flat platter or a wooden cutting board serves as a base, with the option to replenish ingredients during larger gatherings. This board suits casual entertaining, offering a variety of bites and flavors for guests to enjoy.
Leftovers should be stored separately to maintain freshness and are best consumed within a few days. Fresh burrata will keep for only a few days in the refrigerator and should be let sit out about 30 minutes before serving.
Ingredients
- 1 loaf bread sliced on the diagonal, French bread
- 2 (4-ounce) burrata cheese drained, balls
- 1 jar olives your favorite
- 1 pound grape or some of each, red or green
- 8 ounces cherry tomato cut in half, or grape tomatoes
- 1 jar pesto your favorite
- 4 ounces prosciutto cut slices into thirds
- 6 ounces genoa salami rolled
- 2 peach pit removed and sliced thin
- basil garnish, fresh
- mint garnish, fresh
- olive oil
- black 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
- Most ingredients can be prepared a day ahead and stored separately until assembly.
- A fully assembled board is best covered and refrigerated and served within about 3 hours.
- Store leftovers in separate containers rather than assembled to maintain freshness.
- Use any flat tray or a wooden cutting board as a serving base; there is no strict arrangement for the board.
- Burrata should be served at room temperature; remove it from the fridge about 30 minutes before serving.
- Season burrata simply with olive oil and pepper; pesto or balsamic glaze may also be added.
- Prepare extra ingredients when hosting larger groups to replenish or create multiple boards.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 614kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 37mg | 12% |
| Sodium | 1957mg | 82% |
| Potassium | 531mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 1238IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
