Burrata is a mild and versatile cheese. This board takes advantage of burrata’s ability to pair with almost anything, especially sweet summer produce like peaches, strawberries, and melon. You can swap out these fruits and other ingredients for your favorites. Guests can make their own salad with greens, salty meats, herbs, fruits, vinegar, oil, crunchy nuts, and grilled bread to soak up extra juices.
62 ozburrata balls
1peach, or other stone fruit, sliced
¾csliced cherry tomatoes
¼cbalsamic glaze for drizzling
8slicesgrilled crusty baguette
½lemon, cut into small wedges
3-4sprigs fresh basil
4-6sprigs fresh mint
Use a 20-inch BIG BOARD (with a lip so the food stays on the board).
Fill a medium bowl with burrata balls, drizzling with olive oil and fresh cracked pepper, and set on the board.
In three small bowls, fill with the pesto, walnuts, and pistachios--place on the board.
Take two very small bowls and fill with olive oil and balsamic vinigar and place on the board.
Next, prepare the fruit and lay down the cantaloupe, stone fruit, strawberries, and cherry tomatoes. Leave a large space the for the toasted baguette.
Heat oven to Broil HI, and slice open a baguette, cutting it into large pieces. Drizzle with olive oil and brown the pieces in the oven for 1-2 minutes until toasted. Place on the board.
Lay down the arugula, meat, bunching it together as you lay it down, cherry tomatoes, and lemon slices.
Garnish with fresh mint and basil and serve with tongs! Guests can make their own salads, and add their own toppings!