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A burrata board.

Summer Burrata Board with Peaches and Prosciutto

Allie Hagerty
This summer burrata board features creamyburrata, ripe peaches, prosciutto, cherry tomato confit, marinated olives,honeycomb, and toasted pistachios for a spread that is creamy, sweet, salty,crunchy, and briny all at once. Ready in 30 minutes and built around a simpleformula that makes every bite interesting.
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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

Let the burrata come to room temperature. Pull it out of the fridge 15-20 minutes before serving. Cold burrata is firm; room temperature burrata is creamy and the interior spills out beautifully when you tear it open.
Tear the burrata, don't slice it. Tearing is more dramatic and lets the creamy interior ooze out naturally. Use your hands and do it right before serving.
Make the cherry tomato confit ahead. It keeps in the fridge for up to a week and takes the board from nice to next level. Warm it slightly before serving so the olive oil is loose and fragrant.
Use a mix of textures and heights. Fold the prosciutto, fan the peaches, scatter the nuts. Visual variety is what makes a board look considered rather than just thrown together.
Storage: Burrata is best the day it is served. Store any leftovers in separate airtight containers in the fridge for up to 1 day. Toss leftover burrata and tomato confit with pasta 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
Keyword antipasto, Snacks
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