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!
Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes
Servings 4 servings
Calories 753 kcal
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.
Calories: 753 kcal | Carbohydrates: 45 g | Protein: 35 g | Fat: 55 g | Saturated Fat: 25 g | Cholesterol: 120 mg | Sodium: 390 mg | Potassium: 252 mg | Fiber: 3 g | Sugar: 12 g | Vitamin A: 1375 IU | Vitamin C: 4.4 mg | Calcium: 963 mg | Iron: 2.4 mg