By: chezchanelle
RECIPES, , , , , , , , , , ,

Summer Soirée Series

Part 2: Burrata Extravaganza Antipasti Platter

This Burrata Extravaganza Antipasti Platter has a little bit of everything! Creamy burrata, grilled cherries & zucchini, salty proscuitto… need I say more!? The best part is that every component of this Antipasti Platter is done on the grill and uses only one marinade; making it the perfect dish for entertaining at your next Summer Soirée. It also helps that it’s an absolute showstopper of a dish when served on this Williams Sonoma Italian hand-painted lemon platter.

Full recipe for Burrata Extravaganza Antipasti Platter

Ingredients:

  • For the marinade:
  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • Juice and zest 1/2 lemon
  • 2 tsp za’atar seasoning (or sub for dried oregano)
  • 1 tsp garlic powder
  • Salt and Pepper to taste
  • For the platter:
  • 2 balls of burrata
  • 1 carton tomatoes on the vine
  • 3 fresh peaches
  • 20-30 fresh cherries
  • 1 tbsp aged balsamic vinegar
  • 2 zucchinis (1 green, 1 yellow)
  • Olives & roasted garlic for serving

Preparation:

  1. Prepare the zucchini: slice using a mandoline and line the marinating tray with paper towel. Arrange the sliced zucchini on the paper towel then sprinkle with kosher salt. Allow the moisture to drain for about 20 minutes while you prepare the remaining components.
  2. To make the marinade, combine the olive oil, honey, vinegar, lemon juice & zest, za’taar (or sub for oregano) garlic powder and season with salt and pepper. Mix well to combine.
  3. Using a paper towel, remove excess moisture that has come to the surface of the zucchini and remove the paper towel underneath. To the marinating tray, add the tomatoes and peaches. Drizzle marinade over everything, leaving a little to drizzle over the burrata.
  4. Pit cherries then add to a bowl and toss in aged balsamic vinegar. Add them to the skewers.
  5. Preheat a grill to medium-high heat. Grill all the components in batches.
  6. Arrange everything on the platter and halve each burrata ball. Drizzle with remaining marinade and top with lemon zest. Enjoy!

Williams Sonoma products used to bring this to life:

Full video here!