Charcuterie boards, wine and summertime go together like PB&J. I’m reimagining charcuterie with this absolutely incredible board. Grilled apricots bring sweet, tart, and a bit of char – Spanish serrano ham brings delicate smoke and salt – burrata brings indulgent creaminess – Swiss chard adds crunch, a hint of bitter and sweet. All tossed with a citrusy vinaigrette, it’s really a beautiful, early summer dream.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 1 board to split among 2-4 people (large or small portions)
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
The Ingredients
3 relatively firm apricots, halved and pits removed
~8 ounces burrata
¼ pound sliced serrano (jambon) ham
Small bunch swiss chard, roughly chopped (~3 large leaves + stems left on)
1 tablespoon apricot preserves/jelly
2 tablespoons orange juice
1 tablespoon white balsamic
3 tablespoons extra virgin olive oil
Salt & pepper
Balsamic glaze, to finish
The Steps
Leave burrata at room temperature while assembling board.
Brush apricots with olive oil, and grill apricots on both sides for about 2-3 minutes per side, or until nice grill marks are achieved. Let apricots cool.
Whisk together apricot preserves, orange juice, white balsamic, 2 tablespoons olive oil, and salt and pepper to taste.
In a bowl, gently toss swiss chard, grilled apricots and vinaigrette. Set aside any leftover vinaigrette on bottom of bowl.
On a medium cutting board or serving platter, add dressed swiss chard and apricots.
Pull apart burrata into large chunks and place pieces throughout board.
Pull apart large pieces of serrano ham and scatter throughout board.
Drizzle any leftover vinaigrette on top of board.
Finish with balsamic glaze.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
