Italian · Free recipe
Burrata with Stone Fruit and Basil
Juicy wedges of peach, nectarine and plum surround a round of burrata that spills its creamy center when you cut in. A thread of honey, cracked pepper, torn basil and a splash of white balsamic make this a showpiece that takes ten minutes.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Method
-
Take the burrata out of its liquid 30 minutes before serving and let it drain on a paper towel so it softens and the flavor comes forward.
-
Toss the fruit wedges with the white balsamic and a pinch of flaky salt and let them sit for 5 minutes to release a little juice.
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Place the burrata in the center of a platter and arrange the fruit around it, spooning any juices over the top.
-
Drizzle everything with the olive oil and honey, then scatter the basil and pistachios and finish with cracked pepper and a little more flaky salt.
-
Tear the burrata open at the table so the creamy center pools into the fruit.
Zest note from the test kitchen
If your stone fruit is a bit firm, sear the wedges cut-side down in a hot dry pan for 1 minute; the light char brings out sweetness that underripe fruit is missing.
