• Balsamic Tomatoes Burrata: Heat two tablespoons of olive oil in a medium frying pan. Add shallot and garlic and sauté on medium heat for 4 minutes. Quarter 2 cups of cherry tomatoes and add them, salt, and pepper to the pan. Sauté 6-8 minutes or until somewhat soft. Add 3 tablespoons of balsamic vinegar and continue to sauté until most of the liquid is gone. Remove from heat. Allow to cool.
• Apricots & Honey Burrata: No prep required.
• Chimichurri Burrata: In a small food processor blend together: 1/3 cup olive oil and remaining ingredients. Blend until desired sauce-like consistency is reached.
• Garlic, Herb, and Bacon Burrata: Mix together sea salt, a dash of pepper, and garlic powder. Pan fry bacon. Allow to cool and chop.

Assembling the Burrata Appetizer Board

• Add crackers to a large charcuterie board.; surrounding four 8-ounce white ramekins. Drain and add one burrata cheese ball to each ramekin.
• Top the first burrata ball with the balsamic tomatoes and sprinkle with the fresh basil. Top the second burrata ball by spooning the apricot jam on top and then drizzling it with honey. Spoon chimichurri sauce over the third burrata cheese ball; you will likely not use all of it. Drizzle olive oil in a thick layer over the fourth burrata cheese ball. Sprinkle it with garlic salt mixture, chives, and bacon.