Burrata Board Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a small rimmed baking sheet with parchment or lightly oil it.

Place the cherry/ grape tomatoes in a single layer on the prepared baking sheet. Drizzle with 1.5 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add minced garlic, thyme (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss gently to coat.

Roast in the preheated oven for 12–18 minutes, until tomatoes are blistered and beginning to burst but still hold some shape. Remove from oven and let cool slightly. Taste and adjust seasoning; if you want a brighter balsamic note, add up to 1/2 teaspoon more balsamic vinegar and toss gently.

While tomatoes roast, arrange 4 cups of washed, dried arugula in the center of a large serving board or platter, leaving space for burrata and baguette slices.

Drizzle 1 tablespoon extra-virgin olive oil evenly over the arugula and sprinkle 1/4 teaspoon flaky sea salt and a few grinds of black pepper. Toss lightly so leaves are evenly coated but not bruised.

Place the burrata balls on top of the bed of arugula, spacing them evenly. Score each burrata lightly with a knife (optional) so the creamy interior is easy to break when served.

Spoon the warm roasted tomatoes and their juices over and around the burrata. Drizzle each burrata with a small amount (about 1 teaspoon total) of balsamic glaze or reduced balsamic for finish and an extra 1 teaspoon olive oil if desired. Sprinkle toasted pine nuts or chopped pistachios if using. Finish with a pinch of flaky salt and freshly ground black pepper.

Slice the baguette on the diagonal into 1/2-inch (1–1.5 cm) slices. Spread softened butter on one side of each slice. Optionally rub with the cut side of 1/2 a garlic clove for a mild garlic flavor and brush lightly with 1 teaspoon olive oil.

Warm a skillet over medium heat or preheat the broiler. For skillet: toast buttered slices, butter-side down, for 2–3 minutes until golden; flip and toast briefly to warm through. For broiler: arrange slices butter-side up on a sheet and broil 1–2 minutes until edges are golden—watch closely. Keep warm until serving.

Transfer the board (or platter) with burrata, arugula, and roasted tomatoes to the table. Arrange warm buttered baguette slices along one side. Add 4 slices of prosciutto on the board if using.

To serve: each guest should tear open a burrata to release the creamy interior, scoop some tomatoes and juices over bread or arugula, and enjoy with prosciutto as desired. Offer extra flaky salt, freshly ground pepper, and additional balsamic glaze on the side.