I CANNOT GET ENOUGH OF GRAZING BOARDS, so you better just get used to it. Actually, don’t get too used to it, because there are no grazing boards in this Substack’s near future. Pretty soon you know what happens?
It’s back to school, baby. It’s…
survival-mode dinners,
slow cooker recipes that don’t actually taste like a prop from your middle school’s production of Oliver!,
the salad cups that are revolutionizing my lunches, and
creative single-serving. meal prep systems.
But today? It’s still summer. We’re still entertaining; we’re still enjoying lush, tender stone fruit and cool, creamy burrata.
Because I really don’t think you can do better than a stone fruit-burrata crostini board. We’re throwing in some salty prosciutto for balance, drizzling everything with honey, and finishing it all off with fresh, bright lemon zest.
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I love, love, love this as the appetizer ready for guests when they arrive, before you settle into grill mode. It’s perfect poolside and super easy to throw together if you’re staying in a lake or beach house, too.
A few tips:
Score the burrata in a cross, like a hot cross bun. Then, gently pry open the mozzarella shell with two forks to let the creamy inner straciatella spill out, ready to be spooned atop a crispy, buttery crostini.
Balsamic glaze > balsamic vinegar. Glaze is thick, syrupy, and sweet, not tart, biting, and watery. Makes all the difference here. You can buy it premade or simmer vinegar over medium heat until reduced.
Room temperature burrata works better than chilled; the inner cream spreads more easily and even has a richer flavor.
Stone Fruit Burrata Crostini Board
All measurements are approximate and very flexible.
The board
2 balls fresh burrata (4 oz each), room temperature
2 ripe peaches, pitted and sliced
2 ripe plums, pitted and sliced
roasted salted pistachios, roughly chopped - about 1/3 cup or so
fresh basil leaves, roughly torn - about 1/2 cup
small handful fresh thyme sprigs, optional
prosciutto, loosely draped - about 3 oz.
1 lemon, zested right before serving
flaky salt and red pepper flakes, to finish
The crostini
1 French baguette, sliced ½ inch thick on a diagonal
3-4 Tbsp. good olive oil
¼ tsp kosher salt
The drizzles
3 tbsp honey
2 tbsp balsamic glaze (store-bought is perfect here)
2 tbsp good olive oil
Directions
Take burrata out of the fridge at least 20 minutes before serving.
Make the crostini: Brush baguette slices with olive oil on both sides and season lightly with salt. Toast in a 400°F oven or air fryer for 8–10 minutes, flipping once, until golden and crisp all the way through. Let cool — they crisp up further as they sit.
Place the burrata on the board first - everything else works and is arranged around it. Arrange peach and plum slices around it, layering and fanning so the colors overlap. Tuck prosciutto in loose folds between the fruit. Scatter pistachios and thyme over everything.
Just before serving, tear the burrata open so the cream spills out. Zest the lemon directly over the top. Drizzle honey over the burrata and fruit, then drizzle balsamic glaze in a thin zigzag across the whole board. Finish with olive oil, a heavy pinch of flaky salt, red pepper flakes, and the torn basil leaves.
Pile crostini along the edges and serve immediately.