Summer Burrata Board with Peaches and Prosciutto
This Burrata Board is built around a formula that hits every note: creamy, sweet, salty, crunchy, and briny all on one board. Two balls of burrata sit at the center, surrounded by ripe peach slices, folded prosciutto, cherry tomato confit, marinated olives, toasted pistachios, honeycomb, and fresh basil, finished with a drizzle of good olive oil and flaky sea salt. It comes together in 30 minutes, serves 6, and looks like significantly more effort than it is. This is the board I put out every summer for girls nights, patio hangs, and any occasion where a bottle of rose is getting opened.
I am a big believer that a great board is about balance, not abundance. The formula is simple: something creamy, something sweet, something salty, something crunchy, something briny, and one wow element. For this summer burrata board, the wow element is the cherry tomato confit; slow-roasted in olive oil with garlic until the tomatoes are jammy and deeply concentrated. It takes the board from nice to genuinely impressive. If you love summer entertaining spreads, you will also want to try my Marinated Mozzarella Balls, Prosciutto e Melone, and Pesto Bruschetta.
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
The burrata needs to come out of the fridge 15-20 minutes before serving; cold burrata is firm and the creamy interior won’t spill out the way it should. For the peaches, you want them ripe and fragrant; an underripe peach adds nothing next to prosciutto and burrata. The cherry tomato confit is the star supporting ingredient and worth making ahead; slow-roasted tomatoes in olive oil with garlic are jammy, deeply flavored, and completely transformative on a board like this. Castelvetrano olives are the right call for the briny element; they are mild, buttery, and won’t overpower the other flavors. And don’t skip the honeycomb; that hit of floral sweetness against the salty prosciutto and creamy burrata is one of the best combinations on the board.
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!
Summer Burrata Board with Peaches and Prosciutto
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.