Appetizers Eat

Mozzarella Antipasto Board

I love a grazing board, and this is perfect for end-of-summer.

I love a grazing board, and this is perfect for end-of-summer. I made this recently for a party and it was pretty as well as filling. You can use mozzarella or burrata as the star of this board – either pairs perfectly with these delicious seasonal flavors! 

Mozzarella Antipasto Board

Course Appetizer
Cuisine American
Keyword antipasto, board, burrata, mozarella
Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • I package thinly sliced proscuitto
  • 2 peaches
  • 1 bunch of fresh basil
  • 1 bunch of fresh mint
  • 3 tomatoes, various colors and styles. I used heirloom.
  • 2 balls mozzarella or burrata. I used buffalo mozzarella.
  • 1 c cherries
  • Extra virgin olive oil, to drizzle
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. 1. Start by prepping your produce, and placing the various items in lines on your board. You can use my design or change it up.
  2. a) Cut heirloom tomatoes into uniform slices (typically 8 per tomato) – then toss in a little olive oil, salt and pepper.

  3. b) Cut peaches into similar-sized slices, much like the tomatoes.

  4. c) Pit and slice cherries. There are many ways to do this, but this method yields perfect-looking cherry halves and works well even if the cherries are tight around the pit. Stem the cherry, then run a paring knife around the pit until you have made a cut all the way around. Turn the two cherry sides in opposite directions (one clockwise and the other counter-clockwise). gently pull to remove the pit with your fingers. Note – I used some cherries pitted and some whole, for a more interesting look.

  5. 2. Place two rows of burrata or mozzarella on the board. I used Buffalo Mozzarella and cut it into slices. Even if using burrata, you’ll want to cut it so it’s easy to serve. Be liberal with the salt and olive oil drizzled over your cheese. Salt brings out the flavor! Also, feel free to add pepper, to taste.
  6. 3. Lay out the prosciutto. I like to cut pieces in half so it’s easier to serve. In order to make the presentation look pretty, simply place the bottom end of the prosciutto slices on the board and have the rest ripple down to create a subtle ribbon look.
  7. 4. Place basil with the tomatoes. Note: only include full basil leaves that look really fresh and healthy.
  8. 5. Place mint with peaches for a sweeter bite. Note: mint wilts very easily, so place on the board last, ideally right before serving.
  9. 6. Add any additional herbs as desired and serve.

Recipe Notes

The amount of ingredients will shift depending on size of board. The one I used here is 12×16, for reference.

Bon Appétit!

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