If you’re searching for a dish that embodies the vibrant flavors of the Mediterranean, look no further than this Mediterranean Burrata Board. Perfect for impressing guests at your next gathering or simply indulging in a special weeknight treat, this platter showcases creamy burrata cheese alongside fresh vegetables and delectable accompaniments. The beautiful presentation of this dish not only pleases the eye but also invites everyone to dig in together. There’s something so delightful about sharing a platter like this one—it turns a simple meal into a memorable experience.
Reasons to try it
Why should you consider putting together a Mediterranean Burrata Board? For starters, it’s a fantastic way to bring people together over food. Picture a sunny afternoon, family and friends gathered around the table, enjoying a light yet satisfying spread. This dish is quick to prepare and requires minimal cooking, making it ideal for weeknight dinners or casual brunches. Plus, it’s budget-friendly; seasonal veggies and pantry staples come together beautifully without breaking the bank.
“I hosted a small gathering and served this Mediterranean Burrata Board. Everyone loved it! It was fresh, flavorful, and incredibly easy to put together. I’ll definitely make it again!” — Emma, satisfied home chef
How this recipe comes together
Crafting a Mediterranean Burrata Board is straightforward and straightforward. It begins by arranging the burrata cheese in the center of a generous board or platter. From there, the colors and textures are layered with fresh tomatoes, crunchy cucumber slices, briny olives, and flavorful marinated artichokes. A drizzle of olive oil infused with garlic, lemon zest, and fresh herbs adds the finishing touch. You’ll be surprised at how quickly these ingredients come together into a stunning presentation!
Key ingredients
To make this Mediterranean Burrata Board, you’ll need to gather a few key ingredients:
- 2 balls burrata cheese (250 g)
- 1 cup cherry tomatoes (150 g)
- 1 cup cucumber slices (120 g)
- 1/2 cup kalamata olives (75 g)
- 1/4 cup marinated artichoke hearts (60 g)
- 1/4 cup roasted red peppers, sliced (60 g)
- 3 tablespoons olive oil (45 ml)
- 1 small garlic clove, grated
- 1 teaspoon lemon zest (2 g)
- 1 tablespoon chopped fresh basil or parsley
- 1 small baguette or crusty bread, sliced (200 g)
Feel free to mix it up! Try substituting the cucumbers with zucchini or the olives with green ones, depending on what you have on hand.
