This no-recipe recipe is one of my favorite ways to highlight summer stone fruit. It is simple, rustic and a feast for the eyes.
Burrata’s mild flavor and creamy texture pair beautifully with summer fruit and fresh herbs. Choose a mix of stone fruit selecting different colors and flavors. Blushing Rainer cherries, crimson red plums and sweet yellow fleshed peaches make a gorgeous spread I like to leave cherries whole, cut some fruit in half and others in slices. All depending on what I have on hand.
My favorite way to serve this is alfresco with some crusty bread and a glass of rose.
Stone Fruit Salad with Burrata and Basil
Description
Burrata’s mild flavor and creamy texture pair beautifully with summer fruit and fresh herbs. Choose a mix of stone fruit selecting different colors and flavors. Blushing Rainer cherries, crimson red plums and sweet yellow fleshed peaches make a gorgeous spread I like to leave cherries whole, cut some fruit in half and others in slices. All depending on what I have on hand.
Ingredients
1 lb mixed stone fruits (plums, peaches, apricots, cherries)
8 oz burrata
Extra virgin olive oil
Basil, torn
Flaky salt
Ami Ami Savory- optional but adds beautiful texture and flavor
Instructions
Gently tear open the burrata allowing the curds and cream to ooze out and spread onto a serving platter. Surround with stone fruits and drizzle with olive oil. Scatter the basil and sprinkle with flaky salt.
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