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A burrata board.

Easy Summer Burrata Board Recipe

Allie Hagerty
This stunning summer burrata board is perfect for girls’ day with cocktails. Featuring creamy burrata, ripe peaches, tomato confit, and salty prosciutto—this easy, elegant board is made to impress.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Servings 6 servings

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.

Nutrition Facts

Calories: 204kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 4mgSodium: 472mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 208IUVitamin C: 4mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!