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A gorgeous burrata platter with charcuterie and veggies makes a quick and easy appetizer (or, hey, summer dinner) with tons of bang for your buck.
Why we love this recipe
When it’s hot outside and there’s summer to be enjoyed — or you’re just busy and want to maximize your happiness — you don’t have to spend a lot of time in the kitchen. This colorful, savory burrata platter is ready in five minutes, and it’s a real crowd-pleaser.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Burrata is an Italian cow’s milk cheese that’s gently firm on the outside and creamy on the inside. I’ve recommended one four-ounce ball, but you are more than welcome to scale up if you like. If you can’t find burrata, it’s okay to substitute fresh mozzarella.
- You can use any cured meats that you love. I usually gravitate toward a combination of prosciutto and sweet soppressata — two of my favorites that are different enough from each other to offer some contrast.
- Spicy baby arugula pairs beautifully with these rich, creamy ingredients, but you can use any greens that you love. I’ve pictured pea shoots above, since that’s what we had on hand.
- Any small, beautifully ripe tomatoes will do, but the more colorful, the better.
How to make it
Here’s what you’ll do to make a gorgeous burrata platter in just a few minutes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Arrange some arugula in the center of a plate.
- Place burrata on top.
- Arrange soppressata, prosciutto, and halved tomatoes around the plate.
- Drizzle with good olive oil and balsamic glaze. Sprinkle cheese and tomatoes with flaky sea salt, and serve.
Expert tips and FAQs
What temperature should burrata be served?
I’ve never seen anyone turn it down straight out of the fridge, but it’s best at room temperature (on a platter like this) or slightly warm from being placed atop hot dishes like pastas or pizzas.
It’s best to assemble this recipe shortly before serving. It only takes five minutes to toss together, so it shouldn’t be a problem.
More favorite recipes with burrata
- Tomato nectarine burrata salad
- Savory tart with asparagus, ricotta, and burrata
- Atop prosciutto and arugula pizza
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Quick Appetizer Idea: Burrata Platter
Ingredients
- 2 big handfuls baby arugula
- 1 4- ounce 114 gram ball burrata cheese
- 4 ounces (114 grams) thinly sliced prosciutto
- 4 ounces (114 grams) sweet soppressata
- Handful of colorful bite-sized tomatoes, halved or cut into wedges
- Extra-virgin olive oil
- Balsamic glaze
- Flaky sea salt, such as Maldon
Instructions
- Arrange arugula on a plate and place burrata in the center.
- Arrange prosciutto, salami and tomatoes in whatever way makes you happy.
- Drizzle it all with olive oil and balsamic glaze and sprinkle with salt. Cut into the burrata a bit so your guests won’t feel shy.
- Serve with small plates and forks and some good bread if you like.
Notes
- Burrata is an Italian cow’s milk cheese that’s gently firm on the outside and creamy on the inside. I’ve recommended one four-ounce ball, but you are more than welcome to scale up if you like. If you can’t find burrata, it’s okay to substitute fresh mozzarella.
- You can use any cured meats that you love. I usually gravitate toward a combination of prosciutto and sweet soppressata — two of my favorites that are different enough from each other to offer some contrast.
- Spicy baby arugula pairs beautifully with these rich, creamy ingredients, but you can use any greens that you love. I’ve pictured pea shoots above, since that’s what we had on hand.
- Any small, beautifully ripe tomatoes will do, but the more colorful, the better.
- It’s best to assemble this platter shortly before serving. Since it only takes five minutes, it shouldn’t be a problem.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
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