Summer stone fruit, fresh basil, and creamy burrata dressed in a zingy balsamic vinegar and olive oil is the perfect summer appetizer!
“If you could go anywhere in any time, where would you go?” my son asked me as I was tucking him in last night.
“Hmmm, that’s a tough one.” I was stumped.
Would I pick a moment in my own life, past or future? Or a time in history not at all my own?
Where would you go?
There are so many snippets in my life that I would consider — wouldn’t it be nice to go back in time to one of my childhood family vacations when my mom was still with us? Or to that night under the Chicago fireworks when I met my husband? Or back to when my babies were still babies, maybe a random summer day at the zoo?
But then I realize that I’ve been there, and as precious as they are, those times are past and already filed away under happy memories. Moreover, I realize that with each passing day, the time I have left with my kids is flying far too quickly. While I have many years yet before they each leave us for college, the speed at how quickly the years go by makes me sad…the time I have left shuttling them around, carpooling, lunch packing, homework helping, tucking in…will eventually be a memory.
So maybe right now is where I want to be.
Speaking of savoring the now, if I could slow time down, I would make it during the summer. This season is my favorite, with its long days of sunlight, lazy mornings without schedules, and all the sweet stone fruit. I want to savor it all, dressed in a zingy balsamic dressing with chunks of cool, creamy burrata cheese. Before the nectarines and cherries disappear, be sure to savor them, and of course, with those dearest to you.
If you like this Burrata with Stone Fruit, be sure to check out these other delicious savory summer fruit salads, plus a tip to pit cherries easily!
Burrata with Stone Fruit
- 1 cup pitted and halved cherries
- 1 cup sliced nectarines
- 8 basil leaves sliced in ribbons
- 1/2 cup white balsamic vinegar
- 3 tablespoons extra-virgin olive oil plus more for serving
- kosher or sea salt
- freshly ground black pepper
- 2 burrata about 12 ounces each
- 1 baguette or rustic loaf cut into slices and toasted or grilled
- In a medium bowl, stir together the cherries, nectarines, basil and balsamic vinegar and let it rest for five minutes.
- Stir the olive oil into the stone fruit and season with salt and pepper to taste.
- Divide the fruit between 4 salad plates.
- Slice each burrata lengthwise. Place the burrata halves on top of the stone fruit. Drizzle with a touch more olive oil.
- Serve with slices of toasted or grilled bread.