A generous Italian-style grazing platter with creamy burrata, warm arancini, cured meats, hard cheese, dolmades, marinated vegetables, olives and pesto, served with toasted bread or crackers for sharing.
Ingredients
1 large burrata
4–6 arancini balls, warmed
150 g prosciutto
150 g salami or sopressa
120 g hard cheese, such as parmesan, pecorino or aged cheddar, sliced or shaved
1 cup dolmades
1 cup grilled eggplant slices
1 cup marinated olives
1 cup roasted capsicum
1 cup cherry tomatoes, halved
2–3 tbsp pesto
1 tbsp olive oil
Cracked black pepper
Fresh basil or oregano
Toasted bread, crackers or crostini, to serve
Method
Choose a large rectangular wooden board or platter.
Place the burrata in the centre and spoon pesto over the top. Drizzle with olive oil and finish with cracked pepper.
Arrange the arancini around the burrata while still warm.
Fold or loosely pile the prosciutto and salami in separate sections of the board.
Add the cheese slices, dolmades, grilled eggplant, olives, roasted capsicum and cherry tomatoes in small grouped piles around the board.
Fill any gaps with fresh basil or oregano, extra olives or tomatoes.
Serve with toasted bread, crackers or crostini on the side.
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