Description
A no-cook, fresh summer charcuterie board featuring ripe stone fruit, creamy cheeses, salty cured meats, and crunchy nuts. Perfect for hot days when you want an impressive, shareable meal without turning on the stove.
Ingredients
- 2 large peaches, ripe but firm, sliced into wedges
- 2 large plums, any variety, sliced into wedges
- 2 large nectarines, sliced into wedges
- 4–5 apricots, halved or quartered
- 1 cup cherries, stem-on
- 8 ounces burrata (1 ball), at room temperature
- 4 ounces aged Gouda, sliced into thin wedges
- 4 ounces goat cheese log, sliced into rounds or crumbled
- 4 ounces prosciutto, thinly sliced
- 4 ounces soppressata, sliced into thin rounds
- ½ cup toasted almonds (preferably Marcona)
- 2–3 tablespoons honey
- Small handful fresh basil or mint leaves, for garnish
- 1 small baguette, sliced and lightly toasted (optional)
- 3 tablespoons fig jam or stone fruit preserves (optional)
- ½ cup Castelvetrano or Kalamata olives (optional)
Instructions
- Prep the fruit: Wash all stone fruit and cherries gently under cool water. Pat dry. Slice peaches, plums, and nectarines into even wedges (about 8 wedges per fruit). Leave the skin on. Halve the apricots. Keep cherries whole with stems on. Tip: If fruit is very ripe, slice just before serving to prevent browning.
- Prep the cheese: Take burrata out of the fridge 20 minutes before serving to bring to room temperature. Slice aged Gouda into thin wedges (about ¼ inch thick). Slice goat cheese log into rounds (about ½ inch thick). Handle burrata gently so it doesn’t break open.
- Prep the meats: Separate prosciutto slices and loosely fold each into a ribbon or small rose. For soppressata, lay slices flat or fold in half. Let meats sit out for 10 minutes so they aren’t cold when served.
- Toast the almonds: Heat a dry skillet over medium heat. Add almonds and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Remove immediately to a plate to cool. Watch carefully; nuts burn fast.
- Assemble the board: Place a large wooden board or platter on a clean work surface. Start with small bowls: place them in the corners or along the edges. Fill one with honey, one with fig jam (if using), and one with olives.
- Add the cheese: Place burrata in the center of the board. Arrange aged Gouda wedges in a fan shape to one side, and goat cheese rounds on the other.
- Add the meats: Arrange prosciutto ribbons in a loose pile near the cheese. Place soppressata slices in a separate cluster. Don’t stack them flat—let them have volume.
- Add the fruit: Scatter sliced peaches, plums, nectarines, and apricots around the board, filling the gaps. Group similar colors together. Leave cherries whole and scatter them like jewels.
- Fill the gaps: Sprinkle toasted almonds in empty spaces. Tuck fresh basil or mint leaves here and there for color. If using baguette slices, arrange them in a neat row along one edge.
- Final touch: Drizzle a little honey over the burrata and some of the fruit wedges. Serve immediately.
Notes
Slice fruit just before serving to prevent browning. If prepping ahead, toss fruit slices in a little lemon juice. Cheese and meat should be served at room temperature for maximum flavor. Don’t overcrowd the board—leave about 10% empty space. For a dairy-free version, use vegan cheese alternatives and skip the burrata. Stone fruit can be swapped with fresh figs, apples, or pears when not in season.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on
- Calories: 400
- Sugar: 20
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 5
- Protein: 18
Keywords: summer charcuterie board, stone fruit board, no-cook appetizer, fruit charcuterie, summer entertaining, easy appetizer, peach board, burrata board