The Mediterranean Burrata & Roasted Carrot Board is the kind of recipe that makes you feel like you’ve brought a little sunshine straight to your table. Think creamy burrata that melts at the touch of warm bread, roasted carrots kissed with honey and spices, and a spread of vibrant Mediterranean favorites like olives, peppers, and artichokes. It’s beautiful, simple, and surprisingly easy to pull off — whether you’re hosting friends or just treating yourself on a quiet evening. Let’s dive into how this Mediterranean Burrata & Roasted Carrot Board can become your new go-to for effortless entertaining.
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Mediterranean Burrata & Roasted Carrot Board — Why This Recipe Works
Flavor Harmony in Every Bite
Here’s the thing: the Mediterranean Burrata & Roasted Carrot Board isn’t just about cheese and vegetables tossed on a board. It’s about harmony. You’ve got the smoky, caramelized sweetness of roasted carrots paired with burrata’s silky richness. Then add in salty Kalamata olives, juicy cherry tomatoes, and tangy roasted peppers — every bite hits a different note, like a song you can’t get out of your head.
And the board format makes it even better. There’s no strict plating or fuss. You just arrange, drizzle, and enjoy. Honestly, that’s my favorite kind of recipe: minimal work, maximum payoff.
Easy, Elegant Entertaining Option
Have you ever been asked to bring “something nice” to a gathering, but you didn’t want to spend hours cooking? The Mediterranean Burrata & Roasted Carrot Board solves that dilemma. It looks like a chef put it together, yet it’s mostly just chopping, roasting, and arranging.
Your guests will hover around the board, tearing bread, dipping into burrata, grabbing veggies. And you? You’ll look like the host who thought of everything — without breaking a sweat. That’s the magic of this Mediterranean Burrata & Roasted Carrot Board.
Ingredients & Substitutions for the Burrata Carrot Board
Core Ingredients You’ll Need
Let’s walk through what makes the Mediterranean Burrata & Roasted Carrot Board so irresistible:
- Carrots — peeled, sliced into sticks, and roasted until caramelized.
- Olive oil & honey — for roasting, to balance savory and sweet.
- Spices — cumin and smoked paprika bring warmth and depth.
- Burrata cheese — the creamy centerpiece.
- Cherry tomatoes — fresh, juicy pops of sweetness.
- Kalamata olives — briny richness.
- Roasted red peppers — smoky and vibrant.
- Marinated artichokes — tangy and tender.
- Rustic bread or pita — toasted for dipping.
- Fresh herbs — parsley, basil, or mint to finish.
- Optional drizzle — olive oil and balsamic glaze (or pomegranate molasses for a brighter twist).
Each of these elements makes the Mediterranean Burrata & Roasted Carrot Board complete, but together they’re more than the sum of their parts.
Smart Substitutions & Additions
Now, maybe you don’t have everything on hand. No problem. The Mediterranean Burrata & Roasted Carrot Board is forgiving:
- Swap carrots for sweet potatoes, zucchini, or even roasted beets.
- If you can’t find burrata, fresh mozzarella or whipped ricotta works.
- Add roasted chickpeas for extra crunch.
- Use naan or focaccia instead of pita or rustic bread.
- Not a fan of olives? Try caper berries or sun-dried tomatoes.
The point is, this board adapts to what you have. It’s more about balance than strict rules. And honestly, those little changes make each Mediterranean Burrata & Roasted Carrot Board feel new every time.
Step-by-Step Instructions to Build the Board
Roasting the Carrots Just Right
The heart of the Mediterranean Burrata & Roasted Carrot Board lies in perfectly roasted carrots. Preheat your oven to 400°F (200°C). Toss carrot sticks in olive oil, honey, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes.
Here’s my tip: don’t overcrowd the pan. Give the carrots room to caramelize instead of steaming. Halfway through, flip them so all sides get that golden edge. The smell? Incredible.
Assembling & Drizzling for Presentation
Once the carrots are done, the fun begins. Grab a large wooden board or platter. Place burrata balls right in the center. Arrange carrots, tomatoes, olives, peppers, artichokes, and bread around them in little clusters.
Drizzle the burrata with olive oil and balsamic glaze or pomegranate molasses. Scatter fresh herbs across the top. That’s it. Your Mediterranean Burrata & Roasted Carrot Board is ready to impress.
Pro tip: serve the board while the carrots are still slightly warm. That heat against the cool burrata? Pure magic.
Serving, Storage & Extras for Your Burrata Board
What to Serve With It & Pairings
The Mediterranean Burrata & Roasted Carrot Board shines on its own, but you can easily turn it into a full meal. Pair with:
- A crisp green salad with lemon vinaigrette.
- A simple lentil soup.
- Extra breads like focaccia or crostini.
- A side of hummus or baba ganoush.
And if you’re entertaining, add some grilled chicken skewers or roasted salmon for heartier protein. It all plays well with the Mediterranean Burrata & Roasted Carrot Board.
Storage Tips, Leftovers & Make-Ahead Notes
Here’s the beauty: you can roast the carrots up to two days ahead. Store them in an airtight container in the fridge, then reheat before serving.
Leftover burrata doesn’t keep well once opened, but the roasted veggies can be tossed into salads or grain bowls the next day. Bread is best fresh, so toast only what you’ll eat.
So yes, you can absolutely prep parts of the Mediterranean Burrata & Roasted Carrot Board ahead, making entertaining even easier.
General Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Appetizer / Sharing Board
- Method: Roasting & Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutritional Information (per serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | 13 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Unsaturated Fat | 11 g |
| Trans Fat | 0 g |
| Carbohydrates | 29 g |
| Fiber | 4 g |
| Sugars | 8 g |
| Sodium | 480 mg |
| Cholesterol | 35 mg |
Frequently Asked Questions
Can I make the Mediterranean Burrata & Roasted Carrot Board vegan?
Yes! Swap burrata for vegan cashew cheese or almond ricotta. The rest of the board is already plant-based.
What’s the best bread to serve with the Mediterranean Burrata & Roasted Carrot Board?
Rustic sourdough, pita, naan, or focaccia all work beautifully. Choose something sturdy enough to scoop up cheese and veggies.
Can I roast the carrots in an air fryer?
Definitely. Toss them as usual, then cook at 375°F for 15–18 minutes, shaking halfway through.
How do I keep burrata fresh until serving?
Keep it chilled in its liquid until just before serving. Drain, pat gently, and place on the board.
Conclusion
The Mediterranean Burrata & Roasted Carrot Board is proof that simple ingredients can create something extraordinary. It’s creamy, colorful, and endlessly adaptable — perfect for sharing with friends or enjoying solo when you want something that feels special.
If you love this recipe, you’ll also enjoy these other Mediterranean-inspired ideas:
- Try this stunning Mediterranean Burrata Roasted Veggie Board for another twist on burrata entertaining.
- Make these irresistible Roasted Sweet Potato Rounds with Honey Feta — the sweet-savory combo is unbeatable.
- For a lighter side, this Mediterranean Roasted Carrot Salad with Feta is bright and refreshing.
The Mediterranean Burrata & Roasted Carrot Board isn’t just food. It’s an experience — one that feels warm, generous, and always worth sharing.
Interactive Invite
Now it’s your turn. Make this Mediterranean Burrata & Roasted Carrot Board at home and tell me how it went. Did you try a new twist? Did your guests devour it? Leave a review, and don’t forget to share your photos on Pinterest so we can all see your beautiful boards.
Print
Mediterranean Burrata & Roasted Carrot Board
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
The Mediterranean Burrata & Roasted Carrot Board is creamy, colorful, and perfect for sharing. Sweet, spice-roasted carrots meet silky burrata, surrounded by briny olives, juicy tomatoes, roasted peppers, and crusty bread. It’s effortless to make yet stunning enough for entertaining — a board that feels like sunshine on your table.
Ingredients
- For the Roasted Carrots
- 6–8 medium carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- For the Board
- 2 balls burrata cheese
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives
- ½ cup roasted red peppers
- ½ cup marinated artichokes
- Rustic bread or pita, toasted
- Fresh herbs (parsley, mint, or basil), for garnish
- Optional Drizzle
- 2 tbsp olive oil
- 1 tbsp balsamic glaze or pomegranate molasses
Instructions
Roast the carrots: Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, honey, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until caramelized and tender.
Prepare the board: Place the burrata balls in the center of a large wooden board or platter. Surround them with roasted carrots, cherry tomatoes, olives, peppers, artichokes, and toasted bread.
Finish it off: Drizzle the burrata with olive oil and balsamic glaze (or pomegranate molasses). Scatter fresh herbs over the top for color and freshness.
Serve: Tear burrata and enjoy with bread, dipping into the creamy center alongside the roasted vegetables.
Notes
You can roast the carrots up to 2 days in advance and reheat before serving.
Swap carrots with roasted sweet potatoes, zucchini, or even beets for a seasonal twist.
No burrata? Use fresh mozzarella or whipped ricotta instead.
Best served immediately while the burrata is cool and creamy against the warm carrots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Sharing Board
- Method: Roasting & Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of board
- Calories: 340 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg