Ingredients
Method
Build the watermelon base
- Place the chilled watermelon round on a large board or platter, then pat it completely dry before topping. The surface should look matte with no visible moisture.
Arrange the savory layers
- Arrange torn burrata at the center of the watermelon round. Add it in pools so the creamy edges spread naturally.
- Place prosciutto rosettes around the burrata in a ring. Keep the rosettes spaced so their swirls stay visible.
- Fan peach slices along one edge of the board. Arrange them in overlapping lines for a clean “fan” look.
- Scatter mixed berries in clusters across the board. Vary the berry placement so multiple pops of color appear.
- Add bresaola folds around the center and place the honey with a honeycomb piece nearby. Keep folds loose so they look artisanal rather than stacked.
Finish and serve
- Drizzle balsamic glaze over the burrata. Use a light, even drizzle so it soaks into the creamy surface without pooling.
- Scatter fresh basil and mint leaves over the burrata and fruit. Add them at the end for the freshest green color.
- Finish with flaky sea salt over the whole board. Use a pinch or two so you get salty crunch on bites from different areas.
- Serve with toasted baguette slices placed on the side. Arrange them so guests can grab without reaching across the board.
Notes
Pat the watermelon completely dry—any moisture and the burrata can slide. Build the board up to 2 hours ahead and refrigerate uncovered; for best texture, don’t add herbs, balsamic glaze, or flaky salt until close to serving. Freeze: no, because fruit and burrata don’t hold up well. For a gluten-free option, skip the baguette or serve with gluten-free crackers instead.