This post contains collections of products that I recommend (it may contain affiliate links).
How much do you love Burrata? It’s so creamy and rich. My Summer Burrata Board was such a hit, I decided to make a Fall Burrata board. Similar to the Summer board, this spread of ingredients can be made into crostinis for a perfect fall appetizer, or a salad which is a great Thanksgiving first course. There are so many options to make this your own, the flavor pairings and alternatives are endless. Can’t wait to see your versions!
What’s On This Board
- Burrata—the star of the show. I add olive oil, balsamic vinegar, salt and pepper here. Curious what makes Burrata special? I wrote all about how to serve it for this Burrata Crostini.
- Roasted delicata squash—the heart of the board, when cooked until soft and seasoned well it’s such a Fall treat. (Directions for how to roast below.)
- Pears—a wonderful mild sweet fruit to add to this board. Chop them up into cubes for easy serving and eating.
- Pomegranate seeds—these add the perfect pop of tartness to the dish. They will stain the other foods next to them once you put it on so be sure to know exactly where you are placing them and gently add them in with a spoon.
- Prosciutto—salty and fatty, it’s an integral part and pairs so well with the sweet squash and creamy cheese.
- Figs—so seasonal and so sweet, I love the roundness of the fig flavor with burrata. Cut in half and show off their beauty.
- Candied pecans—the crunch of nuts in a salad is the best. These in particular really evoke the taste of fall.
- Persimmon slices—one of my favorite Fall fruits, the orange color and easy sweetness of these is great in the salad version. Slice them up into pieces thin enough to work on a crostini.
- Rosemary— for garnish, it adds a nice touch.
When Do I Serve This Board?
This board can be served a few different ways: a salad course, an appetizer spread, or a crostini.
If you’re serving it as a salad, put the board out as it’s pictured above. Accompany the board with small serving bowls and a larger bowl with lettuce (I recommend arugula just like I did for the original Burrata Board). Guests can build their own salads with whichever ingredients they choose. Add a simple vinaigrette on the side.
If you serve it as an appetizer spread, put it out as pictured above with tongs and serving spoons. Add plenty of crackers or baguette slices off to the side and let folks build whatever kind of bites they desire.
If you want a more composed crostini, follow this Summer Burrata Crostini recipe but with the Fall ingredients. I’m thinking a baguette slice, with Burrata, prosciutto, squash and pomegranate seeds would taste divine!
How to Roast Delicata Squash
- Cut the squash lengthwise and scoop out all the seeds.
- Flip it over so that the flesh is down on the cutting board, so that it’s not wobbling when you’re trying to slice it.
- Slice each section into half-moons, approximately half inch thick.
- Toss the squash pieces in olive oil and season with salt and pepper.
- Roast until soft, approximately 25 minutes in a 400 degree oven. Flip halfway through to get more consistent texture.
Make it Your Own
There are tons of variations you can add to this board. I love how the mildly sweet squash pairs with Burrata and prosciutto. But I’m sure the salad would be equally as delicious with a different seasonal vegetable, like brussel sprouts, roasted carrots, or a different variety of squash. Other winter squash you could choose from include Kabocha, Butternut, or Acorn.
By picking what’s in season you’re bound to have better flavor. I always try to put seasonal items together, there’s a greater chance they’ll pair well. If they come up in the garden together, there’s a good chance they’ll taste better together.
Here’s a Scaled Back Version
For the smaller board…
- I limited it to one row of burrata (2 balls)
- Made it vegetarian by omitting the prosciutto
- Took out the pear and focused on the other toppings
- Drizzled balsamic reduction on the burrata
- Served with the salad elements on the side. Just have everyone add the lettuce to their bowl and top with items on the burrata board.
Show Me Your Burrata
I want to see your versions of this Fall salad board. Nothing makes me happier than seeing your posts inspired by mine. If you make a Fall Burrata salad, please tag @ainttoooproudtomeg and #AintTooProudToCheese so I can see and share!
And, If you liked this board recipe, please rate and review.
Photos by: Haley Hunt Davis
Fall Burrata Board
- Burrata (4 balls for the large board, 2 balls for the small board)
- Roasted Delicata Squash
- Pomegranate Seeds
- Persimmon Slices
- Candied Pecans
- olive oil
- salt & pepper
- bagette for crostini
- arugula to serve as salad
- Cut the squash lengthwise and scoop out all the seeds. Flip it over so that the flesh is down on the cutting board, so that it’s not wobbling when you’re trying to slice it. Slice each section into half-moons, approximately half inch thick. Toss the squash pieces in olive oil and season with salt and pepper. Roast until soft, approximately 25 minutes in a 400 degree oven. Flip halfway through to get more consistent texture.
- Wash & dry produce
- Cut pears into cubes
- Slice figs in half
- Drain Pomegranate Seeds
- Cut persimmon slices
- Layer ingredients in rows on the board
- For the burrata, slice into 1/4's and spread out into it's rows (2 in each row). Drizzle with olive oil, salt & pepper. Balsamic reduction drizzle is optional.
- Garnish with rosemary
- If you're serving with crostini's, cut baguette into slices, drizzle with olive oil and salt and bake in oven turning once
- if you're serving as a salad, serve with lightly dressed arugula (olive oil, salt, pepper and vinegar) in a big bowl on the side.