Place Burrata, fig spread and cornichons in separate small serving bowls.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Short on time? This traditional communal board has a sampling of meats, cheeses, fresh and dried fruits and spreads that require little to no preparation before serving.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) ball Burrata cheese | ||
| Fig spread | ||
| Cornichon gherkin pickles | ||
| White Cheddar cheese slices | ||
| Hy-Vee dried apricots | ||
| Wensleydale Stilton cheese with apricots | ||
| Cracked pepper wafer crackers | ||
| Jarlsberg cheese slices | ||
| Henning’s 4-month-aged Cheddar cheese slices | ||
| Garlic & fine herbs Boursin rolled in Culinary Tours everything bagel seasoning | ||
| Honeycrisp apple slices | ||
| Columbus Italian dry salami slices | ||
| Genoa salami slices | ||
| Hot soppressata spicy salami slices | ||
| Wensleydale with lemon curd and honey cheese | ||
| Oven-baked everything Parm crisps | ||
| Hy-Vee honey, for garnish | ||
| Cracked black pepper, for garnish | ||
| Fresh herbs, such as thyme and rosemary, for garnish | ||
| Lemon zest, for garnish |
Things To Grab
- Large round board or serving platter
- Small serving dishes
Directions
Place bowl with Burrata near the edge on a large round serving board or platter. Then arrange fig spread, cornichons and remaining ingredients in a clockwise fashion on the board.
Drizzle honey on Burrata, garnish with cracked black pepper, lemon zest and fresh herbs, if desired.