Burrata Board Recipe

Temper and prepare burrata

Remove burrata from refrigerator 15–20 minutes before serving so it comes to room temperature. Place each burrata ball on the board whole; just before serving, gently tear one or two to expose the creamy center for guests.

If using fresh mozzarella and ricotta, arrange small mozzarella balls or slices near the burrata and place small dollops of ricotta in a spoon or tiny bowl on the board.

Fan or fold prosciutto slices into loose ribbons and arrange in small piles. Roll or fold soppressata or salami into rosettes and distribute on the board to create height and texture.

Toast baguette slices until golden and crisp (about 6–8 minutes at 375°F / 190°C or in a skillet with a little olive oil). Arrange toasted slices and assorted crackers in groups around the cheeses for easy access.

Rinse and dry basil leaves and microgreens. Halve cherry tomatoes and slice seasonal fruit. Tuck tomatoes, fruit and basil around cheeses and meats to add color and freshness.

Place olives in a small bowl and set on the board. Scatter nuts in a small pile and distribute cornichons or pickled peppers nearby for contrast in flavor and texture.

Drizzle 1–2 tbs extra-virgin olive oil over the torn burrata and mozzarella. Spoon 1 tsp honey over or near the burrata (or serve on the side). Lightly drizzle 1 tbsp balsamic glaze across the board in a thin line or over the fruit and some cheese for visual appeal.

Sprinkle flaky sea salt and freshly ground black pepper over the exposed burrata and around the cheeses. Place any remaining olive oil, honey or balsamic in small ramekins if desired.

Do a final check to ensure there are contrasting textures and colors distributed across the board so guests can build balanced bites. Serve immediately.