02/02/2026
Mediterranean Burrata and Roasted Veggie Board
Ingredients
The Star:
2 balls (4 oz each) fresh Burrata cheese
2 tbsp high-quality extra-virgin olive oil
1/2 tsp flaky sea salt
1/2 tsp Aleppo pepper or red pepper flakes
The Roasted Veggies:
1 lb assorted baby bell peppers, halved
1 large zucchini, sliced into half-moons
1 bunch asparagus, woody ends trimmed
1 cup cherry tomatoes
2 tbsp balsamic glaze
1 tbsp fresh oregano, chopped
The Board Accoutrements:
1/2 cup Kalamata olives, pitted
1/4 cup marinated artichoke hearts
1/4 cup toasted pine nuts
Fresh basil and mint leaves
1 baguette or pack of pita bread, sliced and toasted
Directions
Preheat & Prep: Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Roast the Veggies: Toss the peppers, zucchini, asparagus, and tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
Bake: Roast for 18–22 minutes until the vegetables are tender and slightly charred at the edges. Remove and immediately drizzle with the balsamic glaze while warm.
Prepare the Burrata: Place the Burrata balls in the center of a large wooden board or platter. Using a sharp knife, carefully score the top of each ball to reveal the creamy stracciatella center.
Season the Cheese: Drizzle the olive oil directly into the open Burrata and sprinkle with flaky sea salt and Aleppo pepper.
Assemble the Board: Arrange the roasted vegetables in clusters around the Burrata.
Fill the Gaps: Tuck in the olives, artichoke hearts, and toasted bread slices to fill the empty spaces on the board.
Toast the Nuts: If you haven't already, toast the pine nuts in a dry pan for 2 minutes until fragrant, then scatter them over the cheese and vegetables.
Garnish: Thread fresh basil and mint leaves throughout the board for a pop of color and aroma.
Serve: Place small spoons and knives on the board so guests can scoop the creamy cheese onto the roasted veggies and bread.
Nutritional Info (per serving, serves 6)
Calories: 320
Protein: 14g
Carbohydrates: 24g
Fat: 20g
Fiber: 5g
Sugar: 6g
Sodium: 580mg
