Summer Berry Burrata Charcuterie Skillet
A vibrant skillet dinner that brings the viral charcuterie board trend to your dinner table, featuring creamy burrata, sweet summer berries, and savory prosciutto.
About This Recipe Recipe
If you've been scrolling through Instagram lately, you've likely seen the charcuterie board takeover. What started as a trendy appetizer has evolved into a full-blown culinary movement, and for good reason—it's visually stunning, endlessly customizable, and absolutely delicious. Enter the Summer Berry Burrata Charcuterie Skillet: the perfect marriage of the viral grazing board concept and a comforting, weeknight-friendly dinner. As we enter early June, berries are at their absolute peak—sweet, juicy, and bursting with antioxidants. This skillet transforms those seasonal gems into a meal that feels indulgent yet surprisingly light. The creamy burrata provides a luscious, almost decadent element, while the fresh herbs and balsamic glaze add brightness that cuts through the richness. It's the kind of dish that makes you feel like you're dining out, but comes together in under 30 minutes. Whether you're entertaining friends or feeding your family, this skillet delivers on all fronts: Instagram-worthy presentation, bold flavors, and that satisfying comfort food feeling we all crave. Welcome to the new era of charcuterie, where grazing meets gourmet.
Summer Berry Burrata Charcuterie Skillet Ingredients
- 1 lb ripe strawberries, hulled and quartered
- 1 cup fresh blueberries
- 4 oz fresh burrata cheese, broken into chunks
- 6 oz fresh mozzarella pearls
- 4 oz thinly sliced prosciutto, torn into pieces
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 tbsp fresh thyme leaves
- 2 tbsp balsamic glaze
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Crusty baguette slices for serving
How to Make Summer Berry Burrata Charcuterie Skillet
- 1
Heat a large cast-iron or nonstick skillet over medium-high heat. Drizzle in 1 tablespoon of olive oil and let it shimmer for 30 seconds until it begins to smoke gently—this releases the oil's aromatics and creates a perfect cooking surface. Add the quartered strawberries and toss them for about 1 minute until they begin to soften and release their sweet, floral juices that will create a beautiful pink sauce. Season lightly with salt to help the berries release their moisture.
- 2
Add the blueberries to the skillet, along with the torn prosciutto pieces. The prosciutto will begin to sizzle as it contacts the hot pan, releasing its rich, salty pork aroma that immediately fills your kitchen—a savory contrast to the sweet berries. Continue cooking for another 2-3 minutes, stirring gently so the berries don't burst completely, until the berries soften and the prosciutto is slightly crispy at the edges.
- 3
Pour in the balsamic glaze and honey, swirling the pan to coat everything evenly. The glaze will bubble and reduce slightly, thickening into a glossy, jewel-toned sauce that clings to the fruit and meat. Add the fresh thyme leaves and let the mixture cook for another minute, allowing the herbs to bloom and release their aromatic oils into the glaze. The combination should smell like a sophisticated Italian countryside market on a warm summer afternoon.
- 4
Reduce the heat to medium. Create small wells in the fruit mixture and gently drop the burrata and mozzarella pearls into each well. Cover the skillet briefly (about 1 minute) to allow the cheese to soften and begin to warm through without completely melting into a puddle. You want the burrata to remain luscious and creamy on the inside while developing a delicate exterior.
- 5
Remove from heat and immediately toss in the fresh basil leaves and drizzle with the remaining tablespoon of olive oil. Season with black pepper to taste. The basil should wilt ever-so-slightly from the residual heat, releasing its peppery, aromatic essence. Serve directly from the skillet while the cheese is still warm and the berries are at their juiciest. Arrange crusty baguette slices around the perimeter for dipping into the luscious berry sauce.
Chef's Tips
- Save the leftover berry reduction for drizzling over vanilla ice cream or whisking into a vinaigrette for a salad. The concentrated balsamic-honey glaze is incredibly versatile and will keep refrigerated for up to a week.
- For an extra textural element, toast some pine nuts or walnuts in a dry pan for 2-3 minutes until golden and fragrant, then sprinkle them over before serving.
- If you can't find fresh burrata, high-quality whole-milk mozzarella balls work beautifully and create a similar creamy effect.
- This skillet is equally stunning served warm or at room temperature, making it perfect for outdoor summer gatherings where you might not have easy access to hot stovetop cooking.
Nutrition Facts
520 calories
Calories
22g
Protein
24g
Fat
58g
Carbs
Serving Suggestions
Pair with a chilled Prosecco or crisp Sauvignon Blanc to complement the sweet berries and creamy burrata. Serve alongside toasted baguette slices or warm sourdough to scoop up every bite, and add a simple arugula salad with lemon vinaigrette to cut through the richness. For an elegant finish, garnish individual portions on slate boards with fresh mint leaves and a drizzle of aged balsamic glaze.
Frequently Asked Questions
Recipe card
Summer Berry Burrata Charcuterie Skillet
A vibrant skillet dinner that brings the viral charcuterie board trend to your dinner table, featuring creamy burrata, sweet summer berries, and savory prosciutto.
Prep
15 min
Cook
12 min
Total
27 min
Servings
4 servings
Ingredients
- 1 lb ripe strawberries, hulled and quartered
- 1 cup fresh blueberries
- 4 oz fresh burrata cheese, broken into chunks
- 6 oz fresh mozzarella pearls
- 4 oz thinly sliced prosciutto, torn into pieces
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 tbsp fresh thyme leaves
- 2 tbsp balsamic glaze
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Crusty baguette slices for serving
Instructions
- Heat a large cast-iron or nonstick skillet over medium-high heat. Drizzle in 1 tablespoon of olive oil and let it shimmer for 30 seconds until it begins to smoke gently—this releases the oil's aromatics and creates a perfect cooking surface. Add the quartered strawberries and toss them for about 1 minute until they begin to soften and release their sweet, floral juices that will create a beautiful pink sauce. Season lightly with salt to help the berries release their moisture.
- Add the blueberries to the skillet, along with the torn prosciutto pieces. The prosciutto will begin to sizzle as it contacts the hot pan, releasing its rich, salty pork aroma that immediately fills your kitchen—a savory contrast to the sweet berries. Continue cooking for another 2-3 minutes, stirring gently so the berries don't burst completely, until the berries soften and the prosciutto is slightly crispy at the edges.
- Pour in the balsamic glaze and honey, swirling the pan to coat everything evenly. The glaze will bubble and reduce slightly, thickening into a glossy, jewel-toned sauce that clings to the fruit and meat. Add the fresh thyme leaves and let the mixture cook for another minute, allowing the herbs to bloom and release their aromatic oils into the glaze. The combination should smell like a sophisticated Italian countryside market on a warm summer afternoon.
- Reduce the heat to medium. Create small wells in the fruit mixture and gently drop the burrata and mozzarella pearls into each well. Cover the skillet briefly (about 1 minute) to allow the cheese to soften and begin to warm through without completely melting into a puddle. You want the burrata to remain luscious and creamy on the inside while developing a delicate exterior.
- Remove from heat and immediately toss in the fresh basil leaves and drizzle with the remaining tablespoon of olive oil. Season with black pepper to taste. The basil should wilt ever-so-slightly from the residual heat, releasing its peppery, aromatic essence. Serve directly from the skillet while the cheese is still warm and the berries are at their juiciest. Arrange crusty baguette slices around the perimeter for dipping into the luscious berry sauce.
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