Make this delicious Fall appetizer for Thanksgiving with roasted squash, burrata, prosciutto and figs.
Cheese
- Burrata (4 balls for the large board, 2 balls for the small board)
Produce
- Delicata Squash roasted
- Pears diced
- Pomegranate seeds drained
- Figs halved
- Persimmon sliced
Accouterments
- Rosemary
- Candied Pecans
- Olive oil
- salt & pepper
Optional
- Balsamic glaze or reduction
- Crostini
- Arugula
Cut the burrata into quarters and spread out into 2 rows (2 quarters per row), one row towards the top and one towards the bottom. Drizzle with olive oil and balsamic glaze if using. Season salt & pepper.
From the top of the board to the first row of burrata, add rows of squash, pears, and pomegranate seeds.
Between the two rows of burrata, add rows of pecans and prosciutto.
After the second row of burrata, add a rows of figs and persimmons.
Garnish with rosemary and serve with crostini on the side if using.
NOTE: If you're serving as a salad, serve lightly dressed arugula (olive oil, salt, pepper and vinegar) in a big bowl on the side.