Ingredients
The following ingredients have 4 Servings
- 6 2 oz burrata balls
- ½ small cantaloupe
- 1 peach (or other stone fruit, sliced)
- 2 c sliced strawberries
- ¾ c sliced cherry tomatoes
- ⅓ c pesto
- ¼ c balsamic glaze for drizzling
- ¼ c olive oil
- 15-20 slices salami
- 15-20 slices smoked coppa
- 4 sheets prosciutto
- ⅓ c toasted walnuts
- ⅓ c toasted pistachio
- 8 slices grilled crusty baguette
- 3 cups baby arugula
- ½ lemon (cut into small wedges)
- 3-4 sprigs fresh basil
- 4-6 sprigs fresh mint
Instruction
- Use a 20-inch BIG BOARD (with a lip so the food stays on the board).
- Fill a medium bowl with burrata balls, drizzling with olive oil and fresh cracked pepper, and set on the board.
- In three small bowls, fill with the pesto, walnuts, and pistachios--place on the board.
- Take two very small bowls and fill with olive oil and balsamic vinigar and place on the board.
- Next, prepare the fruit and lay down the cantaloupe, stone fruit, strawberries, and cherry tomatoes. Leave a large space the for the toasted baguette.
- Heat oven to Broil HI, and slice open a baguette, cutting it into large pieces. Drizzle with olive oil and brown the pieces in the oven for 1-2 minutes until toasted. Place on the board.
- Lay down the arugula, meat, bunching it together as you lay it down, cherry tomatoes, and lemon slices.
- Garnish with fresh mint and basil and serve with tongs! Guests can make their own salads, and add their own toppings!
