How to Make the Ultimate Burrata Board for Summer
There’s something undeniably impressive about a summer Burrata Board—it looks elevated, feels indulgent, and requires almost no actual cooking. It’s the kind of thing you throw together in 15 minutes, but it feels like a moment. This guide-style recipe is less about measuring and more about building a board with balance, texture, and color—so you can create something beautiful, delicious, and totally your own. This will be your new favorite cheese board thanks to the creamy burrata cheese!
This is the perfect board to enjoy on its own, but I love to serve it as part of a full spread. If you’re planning a girls’ day or a summer get-together, here are a few more go-to recipes that pair perfectly with this ultimate burrata board: Try my Marinated Goat Cheese, Marinated Mozzarella Balls, or Cherry Tomato Confit (which happens to be a star ingredient here—I love cherry tomatoes!). Pro tip: use heirloom tomatoes if you can find them for an extra summery twist.
For something warm and crispy, serve my Truffle Arancini on the side. And don’t forget the drinks! My Hugo Spritz with mint and my Strawberry Spritz are both light, refreshing, and summer-ready.
Recipe Highlights: Burrata Board
- Inspiration: Inspired by Italian aperitivo culture, where a little cheese, fruit, and wine is a perfectly acceptable dinner.
- Best Served For: Girls’ night, patio hangs, book club, or any occasion where you’re opening a bottle of wine. Trust me, this burrata cheese board will be a hit!
- What Makes It Special: There’s no “right” way to build it—and that’s what makes it fun. Creamy, sweet, salty, crunchy—it hits every note.
- Make It Yours: Once you understand the formula, you can riff endlessly based on what’s in season or what you love.
Ingredients Notes: The Anatomy of a Great Burrata Board
Think of this as your template – not a checklist.
- The Creamy Centerpiece: Burrata is the star of the show—rich, indulgent, and impossibly creamy. Let it shine by placing it front and center. Tear it open if you’re going for that dramatic, rustic look.
- Seasonal Fruit (Sweet + Juicy): Think fresh peaches, figs, cherries, or blackberries. You want something ripe and vibrant to play off the salt and creaminess.
- Something Salty + Savory: Prosciutto or speck adds depth and contrast. The silky, salty bite balances the sweetness of the fruit and richness of the cheese. We love salty meats! Use your favorite meat, whichever that is.
- Briny + Bold: Marinated olives or pickled vegetables cut through the fat and bring that necessary tangy edge. Castelvetrano olives are always a win here. You could add olive tapenade instead of fresh olives, too!
- Crunch Factor: Texture is key. Toasted pistachios, Marcona almonds, or even a little seeded cracker give each bite dimension.
- Carbs to Carry It All: Crusty baguette, toasted crostini, or grilled sourdough. You need something sturdy for scooping up all that creamy, jammy goodness. Make my crostini appetizer to serve with it. You can also serve this with crackers!
- The “Wow” Element: A spoonful of cherry tomato confit, a swipe of pesto, or a chunk of honeycomb takes your board from nice to next-level.
- Fresh Finishes: Never skip this. A drizzle of olive oil, balsamic glaze, flaky sea salt, freshly cracked black pepper, and fresh basil leaves wake everything up and tie it all together.
Suggested Ingredient Substitutions and Additions
- Sub peaches with figs, plums, or roasted grapes.
- Use soppressata or bresaola instead of prosciutto.
- Replace cherry tomato confit with roasted red peppers or sun-dried tomatoes.
- Add a herby dip like whipped ricotta, Calabrian chili paste, or basil pesto.
- You can also adapt this recipe based on the weather – there are so many different ways to serve this! You can savor all the delicious seasonal flavors of fall by pairing this with pomegranate seeds, pistachios, and maybe even roasted sweet potatoes! You can truly customize this however you want!
How to Make a Summer Burrata Board
- First, toast the bread. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Slice the baguette, drizzle with olive oil, and toast on a baking sheet for 8–10 minutes until golden and crisp.
3. Now, arrange the burrata. Place burrata in the center of your board—either whole or gently torn open.
4. Time to add fruit! Fan out the peach slices and scatter blackberries around the burrata.
5. Nestle in folded slices of prosciutto or speck.
6. Add some special flavor bombs like cherry tomato confit or olives. Spoon the cherry tomato confit into a ramekin and place it on the board. Do the same with the olives or scatter them directly on the board.
7. Garnish! Sprinkle chopped pistachios or almonds over everything. Tuck in torn basil, add honeycomb or a drizzle of honey, and finish with olive oil, flaky sea salt, and cracked black pepper.
8. Serve immediately. Bring the toasted baguette to the table and serve with chilled rosé, sparkling wine, or a signature spritz.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Summer Burrata Board Recipe
Equipment
- Large serving board or platter
- Small bowls or ramekins
- paring knife
- Small spoon
- Baking Sheet
Ingredients
- 2 balls burrata
- 1 ripe peach thinly sliced
- 1/2 cup blackberries or figs, if in season
- 1/2 cup cherry tomato confit
- 4 –6 slices prosciutto or speck
- 1/2 cup marinated olives
- 1/4 cup honeycomb or whipped honey
- 1/4 cup toasted pistachios or Marcona almonds roughly chopped
- 1/4 cup fresh basil leaves torn
- 1 small baguette thinly sliced
- 2 tablespoons extra virgin olive oil
- Flaky sea salt and cracked black pepper for finishing
Instructions
- Preheat the oven to 400°Fahrenheit (200°Celsius). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast for 8–10 minutes, or until golden and crisp.
- Place the burrata balls at the center of the serving board, either torn open or whole.
- Fan out the peach slices and blackberries around the burrata. Loosely fold and arrange the prosciutto around the board.
- Spoon the cherry tomato confit into a small bowl and place it on the board. Add the marinated olives in another bowl or directly on the board.
- Scatter the toasted pistachios, torn basil leaves, and honeycomb around the board. Drizzle the burrata with olive oil and season everything with flaky sea salt and cracked black pepper.
- Serve with toasted baguette slices and a chilled cocktail or glass of rosé.
Notes
Expert Tips From My Kitchen
- Use a mix of shapes and textures to make the board visually interesting.
- Tear the burrata instead of slicing—it’s creamier and feels more organic.
- Add small spoons or cheese knives to help guests serve themselves.
- Keep some neutral space on the board—negative space helps ingredients stand out.
Storage + Serving Suggestions
- Serving Notes: Serve burrata cold but not fridge-cold. Let it sit out for 15–20 minutes before arranging to soften the center.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. Burrata is best fresh, so aim to enjoy it the same day.
- Leftover Ideas: Toss any extras with pasta or grain bowls, or pile onto sourdough with a fried egg the next morning.