Recipes › Appetizer › Prosciutto and Burrata Board Recipe

Prosciutto and Burrata Board Recipe

Recipe by Pedro M. A. Neves

This elegant Italian appetizer board showcases the simplicity and refinement of classic Italian ingredients. Creamy burrata cheese is paired with delicate prosciutto di Parma, fresh fruits, cured meats, and artisanal breads to create a stunning antipasto spread that requires no cooking and minimal preparation.

Ingredients

• 200g (7 oz) burrata cheese, chilled
• 150g (5.3 oz) prosciutto di Parma, sliced thin
• 100g (3.5 oz) San Daniele prosciutto, sliced thin
• 200g (7 oz) fresh figs, halved
• 150g (5.3 oz) fresh strawberries, hulled
• 100g (3.5 oz) Parmigiano-Reggiano, shaved with a vegetable peeler
• 80g (2.8 oz) green Castelvetrano olives
• 200g (7 oz) mixed cured meats (such as speck, mortadella, or soppressata), sliced
• 300g (10.6 oz) artisanal bread (such as ciabatta or focaccia), sliced and lightly toasted
• 60 ml (1/4 cup) premium extra virgin olive oil, Tuscan or Ligurian
• 30 ml (2 tablespoons) aged balsamic vinegar
• 15g (0.5 oz) fresh mint leaves
• 10g (0.3 oz) sea salt flakes
• Cracked black pepper to taste
• Honey for drizzling (optional)

Instructions

1. Remove the burrata from refrigeration 5 minutes before serving to allow it to reach room temperature and the cream center to soften slightly. Keep it chilled until the last moment before assembly.

2. Arrange the prosciutto di Parma slices in loose, natural folds across one section of a large wooden board or ceramic platter, creating an organic, ruffled appearance.

3. Group the San Daniele prosciutto on another section of the board in a similar folded arrangement, keeping it slightly separate from the Parma prosciutto.

4. Arrange the fresh figs and strawberries in clusters throughout the board, positioning them to add color contrast and fill gaps between the cured meats and cheeses.

5. Place the burrata cheese in a central or prominent position on the board, then arrange the Parmigiano-Reggiano shavings in delicate overlapping layers around or beside it.

6. Distribute the mixed cured meats (speck, mortadella, or soppressata) in folded sections, creating visual variety with the different colors and textures of the various cured preparations.

7. Scatter the green olives across the board in small groupings, then arrange the toasted bread slices around the edges or in a dedicated section.

8. Drizzle the extra virgin olive oil lightly over the burrata cheese and scattered across the board in thin trails. Drizzle the aged balsamic vinegar in similar fashion for color contrast and flavor depth.

9. Tear fresh mint leaves and scatter them decoratively across the board. Finish with a light sprinkle of sea salt flakes and a grind of fresh black pepper over the burrata and cured meats.

10. Add a light drizzle of honey over the burrata and some of the cured meats if desired for subtle sweetness contrast. Serve immediately with small plates and forks on the side.

Substitutions

• For a vegetarian board, replace prosciutto with additional Parmigiano-Reggiano, roasted red peppers, marinated artichoke hearts, and fresh mozzarella balls
• Replace burrata with fresh ricotta or buffalo mozzarella if burrata is unavailable or for budget considerations
• Substitute cured meats with roasted walnuts, toasted pine nuts, and marinated vegetables for a vegetarian variation
• Use dairy-free cashew cream dolloped on crispy bread rounds as a dairy-free alternative to burrata

Tips

• Purchase burrata from a quality supplier and serve the same day for optimal flavor and texture; the delicate cream center is best enjoyed fresh
• Assemble the board no more than 30 minutes before serving to prevent the cured meats from drying out and the fresh items from wilting or oxidizing
• Use a large wooden board at least 40 cm (16 inches) in diameter to allow proper spacing and visual appeal without overcrowding
• Arrange ingredients in odd-numbered groups and at varying heights to create a more dynamic and professionally styled presentation

This board represents the Italian antipasto tradition, a fundamental part of Italian dining culture that celebrates the quality of artisanal ingredients rather than complex preparation. The combination of burrata—a specialty from Puglia—with prosciutto di Parma and San Daniele reflects Italy's regional pride in preserving Protected Designation of Origin (PDO) productions, making this board an authentic expression of Italian gastronomic values.

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