Winter Burrata Charcuterie Board
Ingredients
- 2 8 oz burrata minis (4 in a container) - 8 total, (I buy at Fred Meyer or Krogers)
- 1-2 cups fresh cherries, (optional to remove the pit)
- Olive oil, drizzle
- Balsamic glaze, drizzle
- 2 Tbsp. pomegranate seeds
- Fresh rosemary sprigs
- 8 oz dry roast unsalted pistachios
- 1 pound mixed grapes, red and green
- 1 red pear, sliced
- 4 oz mission figs
- 4 oz dry salami
- 4 oz spiced salami
- 5.3 oz Lesley Stowe Raincoast Crisps
- 4 oz salt and pepper crackers
- 3 tangerines, 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!
- Serve and enjoy!