Burrata with Stone Fruit

Summer stone fruit, fresh basil, and creamy burrata dressed in a zingy balsamic vinegar and olive oil is the perfect summer appetizer! I used nectarines and cherries, but this will work for any stone fruit you like – try it with plums, peaches, and apricots, too!
Summer stone fruit, fresh basil, and creamy burrata dressed in a zingy balsamic vinegar and olive oil is the perfect summer appetizer!
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Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 753kcal
Author Liren Baker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 753kcal | Carbohydrates: 45g | Protein: 35g | Fat: 55g | Saturated Fat: 25g | Cholesterol: 120mg | Sodium: 390mg | Potassium: 252mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1375IU | Vitamin C: 4.4mg | Calcium: 963mg | Iron: 2.4mg
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