28 ozburrata minis (4 in a container) - 8 total, (I buy at Fred Meyer or Krogers)
1-2cupsfresh cherries, (optional to remove the pit)
Olive oil, drizzle
Balsamic glaze, drizzle
2Tbsp.pomegranate seeds
Fresh rosemary sprigs
8ozdry roast unsalted pistachios
1poundmixed grapes, red and green
1red pear, sliced
4ozmission figs
4ozdry salami
4ozspiced salami
5.3ozLesley Stowe Raincoast Crisps
4ozsalt and pepper crackers
3tangerines, garnish
Instructions
On a round plate, place the burrata, and press open with the back of a spoon. Lay down fresh cherries on top. Drizzle with olive oil and balsamic glaze. Sprinkle with pomegranate seeds and set in the center of the board.
Around the outside of the plate lay down fresh rosemary sprigs (in a circle).
Around the outer inside edge, lay down the crackers and salami.
Fill in open area with nuts, figs, and fruit.
Set the tangerines on the board for garnish, and slice the pear!