Summer Burrata Board with Fresh Seasonal Pairings
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. View our full disclosure here.
Creamy burrata surrounded by juicy peaches, marinated bruschetta tomatoes, grilled crostini, silky prosciutto, and sweet summer berries. Mix, match, repeat. Trust me—you’re going to love this one.
A Board That Celebrates Summer
Every summer at my local farmers market, there’s a point when the peaches are perfectly ripe, the tomatoes are finally sweet, and the berries all seem impossible to resist. That’s when I start reaching for the burrata. It doesn’t need much—just great seasonal ingredients, grilled crostini, and a few thoughtful finishing touches to become the kind of summer appetizer people gravitate towards.
One of the things I love most about cooking with the seasons is that things that grow together naturally go together. Let what’s freshest at the market guide your board, and don’t be afraid to swap nectarines, blackberries, or heirloom tomatoes depending on what’s in season.
The same ripe tomatoes that make this board shine are also the star of my Whipped Feta and Bruschetta Dip, while juicy peaches and creamy burrata come together again in my Peach Tomato Burrata Bruschetta. If you love the sweet-and-salty combination of burrata and prosciutto, you’ll also love my Burrata and Prosciutto Appetizer Plate.
Why You’ll Love This Recipe
🍁 Build around pairings, not ingredients.
Instead of asking: “What else should I add?”
Ask yourself: “What naturally belongs together?” Let those pairings guide the board, and the presentation will almost take care of itself.
Every ingredient on this board pairs beautifully with creamy burrata, but if you’re wondering where to start, these are my three favorite combinations. Use them as inspiration, then have fun mixing and matching your own bites.
Ingredient Highlights
This board is all about letting peak-season ingredients shine, so use the freshest produce you can find. A few really great ingredients will always outshine a long list of average ones.
Burrata
Fresh burrata is typically packed in water, so be sure to drain it well before serving. Because it’s highly perishable, it’s best enjoyed within a couple of days of purchase. If you can’t find burrata, fresh mozzarella is a good substitute, though you’ll miss the creamy center that makes burrata so special.
Peaches
Choose peaches or nectarines that give just slightly when pressed. They should be ripe enough to be sweet and juicy, but still firm enough to slice cleanly and hold their shape on the board.
Cherry Tomatoes
Cherry tomatoes are my favorite choice for bruschetta because they’re naturally sweet, juicy, and tend to have fewer seeds than larger tomatoes. The riper they are, the better your bruschetta will taste.
Prosciutto
Thinly sliced prosciutto adds just the right amount of salty richness without overpowering the other ingredients. Its delicate texture and savory flavor balance the sweetness of the peaches and berries while pairing beautifully with creamy burrata.
Marcona Almonds
Marcona almonds have a buttery texture and delicate crunch that work especially well with creamy burrata. If you can’t find them, roasted salted almonds or toasted pistachios are both delicious alternatives.
Baguette
If you have the option, pick up a rustic artisan baguette from your bakery or grocery store. It grills beautifully, stays crisp longer, and is sturdy enough to hold all those creamy, juicy toppings without falling apart.
*Find the full printable recipe with specific measurements below.
Step-By-Step with Photos
1
Make the Bruschetta
Combine the tomatoes, shallot, garlic, basil, olive oil, vinegar, salt, and pepper in a bowl. Toss gently and set aside while you prepare the remaining ingredients so the flavors have time to mingle.
2
Grill the Crostini
Brush the baguette slices with extra virgin olive oil and grill until lightly charred on both sides.
3
Arrange the Board
Arrange the crostini, bruschetta, burrata, prosciutto, peaches, berries, and almonds in colorful rows across the board. Finish with a second row of crostini to frame the board before adding the final garnishes.
4
Finish & Serve
Drizzle the burrata with olive oil, tuck in the fresh basil, and add the bowls of balsamic glaze and honey. Serve immediately.
Thoughtful Details
- Choose the right serving board.
Burrata and bruschetta tomatoes naturally release juices as they sit. A large wooden board with a juice groove works beautifully for catching any runoff. A large rimmed platter or even a baking sheet are other great options. - Preheat the grill.
For those beautiful grill marks, make sure your grill or grill pan is fully heated before adding the bread. The lightly smoky flavor is well worth the extra effort. Seriously—this is key. - Drain the juicy ingredients.
Let both the burrata balls and bruschetta drain before assembling the board. Removing excess liquid helps keep the board looking fresh and prevents juices from pooling. - Break up the burrata.
As you spread the burrata across the board, tear the outer mozzarella shell into smaller pieces. It makes scooping easier and helps guests get plenty of that creamy center in every bite. - Give the prosciutto some height.
Cut each slice in half crosswise, fold each piece in half lengthwise, then gently ruffle it back and forth onto the board. The bite-sized portions are easier for guests to grab and create a fuller, more inviting presentation. - Use fresh, pourable honey.
Fresh honey has a smoother consistency and drizzles much more easily than honey that’s started to crystallize.
Build Your Favorite Bite
Every ingredient on this board was chosen because it pairs beautifully with creamy burrata. These are my favorite bites to get you started, but half the fun is creating your own combinations along the way.
Classic Bruschetta
Peach + Prosciutto
Summer Berries
Complete the Menu
Whether you’re planning a relaxed happy hour, a backyard dinner, or a weekend cookout, this burrata board pairs beautifully with other fresh summer recipes. Here are some dishes I recommend.
Fresh Summer Salads
Summer Main Dishes
Summer Vegetable Sides
- Italian-Style Roasted Vegetables
- Charred Broccolini with Lemon and Garlic
- Grilled Squash and Zucchini with Basil and Feta
Something to Sip
A dry rosé, Sauvignon Blanc, Pinot Grigio, or sparkling wine all pair beautifully with the creamy burrata and fresh summer produce.
FAQs
A Little Inspiration
One of my favorite things about the food blogging community is seeing how one creative idea can inspire another. The layered presentation style of this board was inspired by Meg from Ain’t Too Proud To Meg (Ultimate Burrata Board). I loved the visual impact of her presentation and had so much fun giving it a Maplevine Kitchen twist with some of my favorite summer flavor pairings.
HUNGRY FOR MORE? Subscribe to our newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Tried it and loved it? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and drop a comment below — I’d love to hear how it turned out, what wine you paired it with, or what type of occasion you served it for. Your feedback helps other readers and means so much!
Summer Burrata Board Recipe
Ingredients
Bruschetta
- 2 pints cherry tomatoes, quartered
- 1 tablespoon shallot, minced
- 1 garlic clove, minced
- 2 tablespoons fresh basil, julienned or chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Board
- 2 baguettes, (rustic-style if you can find them), sliced ½-inch thick
- 3 tablespoons extra virgin olive oil, plus more for serving
- 3 containers burrata (8-ounces each), well drained
- 6 ounces thinly sliced prosciutto
- 2 ripe peaches, sliced into wedges
- 1 pint fresh raspberries
- 1 pint fresh blackberries
- ½ cup Marcona almonds
- 1 handful fresh basil crowns (or leaves)
For Serving
- Flaky sea salt
- Fresh ground black pepper
- 1 ounce balsamic glaze, placed in a small bowl or ramekin
- 1 ounce honey, placed in a small bowl or ramekin
Instructions
- Make the bruschetta. Combine the tomatoes, shallot, garlic, basil, olive oil, vinegar, salt, and pepper in a medium bowl. Toss gently and let the mixture rest while you prepare the remaining ingredients. *See Note 1 below
- Grill the crostini. Brush both sides of the baguette slices with olive oil. Grill (in batches if needed) over medium-high heat for 1–2 minutes per side, or until lightly charred. You can lightly press down on the slices using a spatula to encourage those lovely grill marks.
- Assemble the board. Starting on one side of a large serving board, arrange a row of grilled crostini, followed by the bruschetta. Spread half of the burrata into a generous row, then continue with the prosciutto, peach slices, the remaining burrata, and the berries with Marcona almonds. Finish with a second row of crostini along the opposite side of the board.
- Finish and serve. Drizzle the burrata with extra virgin olive oil and season with flaky sea salt and freshly cracked black pepper. Tuck fresh basil throughout the board, then add the bowls of balsamic glaze and honey before serving.
Video
Recipe Notes
- Note 1: If your tomatoes release a lot of juice while they marinate, use a slotted spoon to transfer the bruschetta to the board. This keeps the board looking fresh and prevents excess liquid from pooling.
- Note 2: A large wooden cutting board with a juice groove or a large rimmed serving platter works best for catching juices from the burrata and tomatoes. A large rimmed baking sheet also works well. For reference, the board shown in these photos measures 20 x 14 inches.
- Note 3: Grill the crostini just before serving for the best texture. You likely won’t fit every slice on the board, so keep the extras nearby and replenish as guests enjoy the first batch, or serve them in a bread basket alongside the board.
- Note 4: Set out 2–3 serving spoons for the bruschetta and burrata, plus a small spoon (or honey dipper) for the honey and another for the balsamic glaze. It makes building each bite much easier for your guests.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
Don’t forget to pin this for later
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
