Burrata Board with Radicchio, Grilled Apricot, Tomato and Olive
A stunning centrepiece that lets the ingredients and beautiful olive wood boards do the talking. Creamy burrata, bitter radicchio, sweet grilled apricot and tomatoes come together in a dish that is beautiful and effortless.
When you’re cooking for a crowd, design a menu from dishes like this one that taste delicious plated in advance and served at room temperature. This is how I design my wedding catering, to ensure fast service and the highest quality. The trick here is to wait until the last minute to dress the salad with olive oil and vinegar to make sure the food arrives fresh, glistening and alive, not wilted and tired.
Ingredients
- 6 apricots, halved, stoned and cut into wedges
- 2 tsp honey
- Extra virgin olive oil, to taste
- 250g cherry tomatoes
- 1/2 head radicchio, shredded
- 3 burrata balls
- A handful of black olives
- A handful of fresh basil leaves
- Extra virgin olive oil, to taste
- Balsamic vinegar, to taste
- Flaky sea salt and black pepper
Method
To grill the apricots and tomatoes: Light a bbq and wait for the coals to turn white or heat a griddle pan over a medium-high heat. Drizzle the fruit wedges with a little olive oil and the honey. Then toss with a pinch of sea salt. Grill on a hot grill for a minute or until lightly charred but still firm enough to hold together. Set aside. Next, grill the tomatoes until the blister but stay firm.
To build the board: Arrange the shredded radicchio as a bed on your serving board. Tear the burrata over the top. Scatter over the grilled fruit, tomatoes, olives and basil.
When you’re ready to eat, drizzle with your best olive oil and balsamic vinegar and finish with some flaky sea salt and freshly cracked black pepper.
Serve immediately
