Fall Burrata Board

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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! 

Fall Salad Appetizer With Squash
Fall prosciutto appetizer with Burrata

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! 

prosciutto & mozzarella appetizer
fall appetizer burrata squash fig

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. 

fall appetizer squash & fig
prosciutto, squash & pomegranate appetizer

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

5 from 31 votes

Description

Make this delicious Fall appetizer for Thanksgiving with roasted squash, burrata, prosciutto and figs.

Ingredients
  

Cheese

  • Burrata (4 balls for the large board, 2 balls for the small board)

Meat

  • Prosciutto

Produce

  • Roasted Delicata Squash
  • Pears
  • Pomegranate Seeds
  • Figs
  • Persimmon Slices

Accouterments

  • Rosemary
  • Candied Pecans
  • olive oil
  • salt & pepper

Optional

  • bagette for crostini
  • arugula to serve as salad

Instructions

  • 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.
Tried this recipe?Let us know how it was!

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Recipe Rating




19 Comments

  1. Mary wrote:

    5 stars
    All of your boards are so incredible and have been an inspiration to numerous boards I have made these last couple of years!

    Posted 12.3.20 Reply
  2. J.s.ruff wrote:

    5 stars
    This board is gorgeous! I love your crostini suggestion for entertaining.

    Posted 12.3.20 Reply
  3. Anna wrote:

    5 stars
    Love Burrata and all your boards!

    Posted 12.3.20 Reply
  4. Danny wrote:

    5 stars
    Can’t wait to try this board! ????????

    Posted 12.3.20 Reply
  5. Sutton wrote:

    5 stars
    This is so cute and unique! I would have never thought to go about crafting a board this way, but it’s definitely one I want to try.

    Posted 12.3.20 Reply
  6. Meghan wrote:

    I made this for a party and it was so beautiful and such a hit!

    Posted 12.3.20 Reply
  7. Alicia Korver wrote:

    5 stars
    Love the burrata board! So awesome that you transitioned into fall to keep it going!

    Posted 12.3.20 Reply
  8. Amy wrote:

    This is inspired! I love burrata!

    Posted 12.3.20 Reply
  9. Anne _ofall_Arts wrote:

    5 stars
    Nom nom nom! Looks beautiful! ???????? I can’t wait to try this. I absolutely love burrata! ✨????✨

    Posted 12.3.20 Reply
  10. Sarah wrote:

    5 stars
    I just love the look of these beautiful burrata boards! I’d never tried persimmon before but I put them on a few fall boards after I fell in love with the color they bring to your posts. And it turns out I really like them!

    Posted 12.3.20 Reply
  11. Erica Patera wrote:

    5 stars
    I have attempted many of the boards that you have shown on Instagram. Great ideas! Mine are never as pretty but they still turn out 🙂

    Posted 12.3.20 Reply
  12. Karlee wrote:

    Could this be anymore beautiful? Love how you repurpose burrata for all seasons because let’s be real, it is bae.

    Posted 12.3.20 Reply
  13. Giselle wrote:

    5 stars
    I LOVE burrata. I can’t wait to try to make this board. ????????

    Posted 12.3.20 Reply
  14. Jess wrote:

    5 stars
    I love this board! Can’t wait to make it!

    Posted 12.21.20 Reply
  15. Alicia wrote:

    5 stars
    I didn’t even know what this cheese was until I found this post! Has totally opened my eyes and expanded my cheese horizons when I am in Trader Joe’s.

    Posted 12.21.20 Reply
  16. Carolyn wrote:

    5 stars
    Love burrata and this with the squash as a salad was delish!

    Posted 12.21.20 Reply
  17. Kaleena wrote:

    5 stars
    Love, love, love burrata! Looks delicious

    Posted 12.21.20 Reply
  18. Meg wrote:

    5 stars
    I made this sans the figs (couldn’t find in season) and it turned out AMAZING! So easy to put together and everything looked soo beautiful on the board. Would definitely make this one again!

    Posted 12.21.20 Reply
  19. Merove Heifetz wrote:

    5 stars
    This board is heaven, thanks Meg!

    Posted 2.27.21 Reply