This simple and delicious Burrata and Bocconcini board is the perfect addition to your spring entertaining. The vibrant board includes your favourite bocconcini and burrata cheese, paired with all the spring flavours of basil, olives, tomatoes and cherries.
This board is a crowd-pleaser and great served as a shared antipasto. Keep this recipe top of mind for the Christmas season.
Image: Lemon & Rye Photography
| 220g tub | Bambini Bocconcini |
| 2 x 150g tub | Burrata |
| 200g | sliced prosciutto |
| 50g | basil pesto |
| 1 x container | marinated mixed olives |
| 1 x punnet | cherry tomatos |
| 2 x | tomatoes |
| handful | fresh cherries |
| handful | basil leaves |
| salt and pepper | |
| serve with crackers or crusty bread |
| 1 | Prepare a long wooden board for serving. Wash and strain tomatoes, cherry tomatoes, basil leaves and cherries. |
| 2 | Drain Bambini Bocconcini and marinate in a bowl with the basil pesto. |
| 3 | Slice tomatoes and place at the start of the board. Drizzle with olive oil and season with salt and pepper. Follow with the marinated bocconcini, half the serving of prosciutto and basil leaves. |
| 4 | Drain Burrata's and tear apart. Place as the next row on the board and drizzle with olive oil and season with salt and pepper. |
| 5 | Drain (if required) marinated olives and place next on the board. Follow with the remaining prosciutto. |
| 6 | Remove stems from cherries and add a handful onto the board. Add more basil leaves. End the board with the placement of the cherry tomatoes. |
| 7 | Serve with crackers or crusty bread. |
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