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Fall Burrata Board

5 from 33 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

  • 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

Instructions

  • 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.

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