Summertime Burrata Board
Rate This Recipe:
This is a fun and easy to assemble appetizer, perfect for spring and summertime entertaining! The smooth creaminess of the Burrata, combined with peaches, nectarines, and strawberries, with a hint of basil is absolutely divine!
Equipment
- Baking Sheet
- mixing bowl
- round cutting board (recommended) or your favorite cutting board / platter
Ingredients
- 4 oz fresh basil
- 8 oz Burrata balls broken up in to small chunks
- 3 med peaches thinly sliced
- 3 med nectarines thinly sliced
- 4 med apricots thinly sliced
- 1 lb strawberries quartered
- 2 tbsp sugar
- 1 lemon zested
- 2 tbsp lemon juice
- extra virgin olive oil
- 1 baguette sliced and toasted
- salt to taste
- cracked pepper to taste
- balsamic vinegar
Instructions
Preparation
- Preheat the oven to 400℉. Begin by slicing the baguette into ½ inch thick slices. Then assemble them on a baking sheet. Brush or sprinkle each slice with olive oil. Bake for 5-10 minutes at 400℉ and set aside.1 baguette, extra virgin olive oil
- Meanwhile, slice strawberries. Toss strawberries in a bowl with sugar, lemon zest, and sprinkle with a little basil cut in chiffonade style (micro thin slices…“Fast & Easy Strawberry Dessert” linked below)1 lb strawberries, 2 tbsp sugar, 1 lemon
- Wash, dry and thinly slice peaches, apricots and nectarines, leaving the skin on. Squeeze a little lemon juice on the fruit to prevent browning2 tbsp lemon juice
Assembly
- I recommend using a round cutting board, but you can use your favorite cutting board or platter. Regardless of the board shape you can work from the outer perimeter to the inner and you will get the same result.
- First, place fruit slices 2-3 inches apart at the edge of the board. Next, place basil leaves every few inches. Repeat this process with the nectarines and apricots around the sides edges of the board, layering fruit slices over the basil until there is no more room.4 oz fresh basil, 3 med peaches, 3 med nectarines, 4 med apricots
- Next, make a bed of fresh basil leaves within this inner space, then place the sweetened sliced strawberries around the outer perimeter of this space. Try to leave a little of the basil leaves showing if possible.
- Next, make a row of baguette slices around this inner perimeter evenly layering the slices neatly, one over the other.
- Break apart the burata and place the burata into the center. Place any left over stone fruit slices round the perimeter of the burata as a barrier between the baguette slices and the burata. Drizzle with olive oil, balsamic vinegar, and season with a little sea salt and cracked pepper.8 oz Burrata balls, salt, balsamic vinegar, cracked pepper
- For further instruction, check out my YouTube video for this recipe below! Enjoy!
Video
More About This Recipe
Here is how to make the strawberries for this Summertime Burratta Board: Ten Minute Strawberry Dessert
Kitchen Tools You’ll Want
- A large round board or serving platter (wooden is always beautiful)
- Sharp chef’s knife for thinly slicing the fruit
- Baking sheet + brush for toasting the baguette
- Microplane for zesting the lemon
- Optional: small bowls for balsamic vinegar or additional herbs
Cooking Tips
- Want to save time? Slice all your fruit a few hours ahead and store in the fridge. Just wait to assemble until just before serving.
- No burrata? Use fresh mozzarella balls or a soft cashew cheese for a dairy-free twist.
- If you don’t have a round board, use a large wooden cutting board or a rectangular tray—it’s all about layering and color.
Nutrition
Calories: 200kcalCarbohydrates: 22gProtein: 6gFat: 10gFiber: 3gSugar: 12g
Tried this recipe?Let us know how it was!