5 from 18 votes
Burrata Board
This Burrata Board combines creamy burrata cheese served with toasted garlic French bread, assorted fresh fruits and vegetables, sliced prosciutto and salami, olives, pesto, and fresh herbs. The mixture offers varied textures from soft cheese, crunchy bread, and fresh produce, making it a flexible spread for gatherings. The board highlights burrata as the centerpiece paired with savory and sweet accompaniments.
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings:
6
people
Calories:
614 kcal
Course:
Appetizer
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 614
% 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.