This appetizer has nectarines, melon, heirloom cherry tomatoes, burrata, prosciutto, basil, and balsamic glaze. Basically, summer on a plate!
Stone fruits have hard pits (“stones”). Peaches, nectarines, plums, apricots, and cherries are all stone fruits. The height of their season is July/August but it is never too early to start planning all the ways you can eat them 🙂
Burrata has an outer shell of mozzarella and a filling of soft cheese curds and cream. It is a relatively new cheese, thought to be created by the Bianchini family in the Apulia region of Italy in the 1920’s. For comparison, there is a reference to mozzarella in a cookbook from 1570, Opera dell’Arte di Cucinare by Chef Bartolomeo Scappi, and Pecorino Romano was made by the Romans 2,000 years ago!
Burrata is resourceful- it is a way to use the scraps from making mozzarella.
You can put burrata on so many things (pizza, grilled bread, pasta, salad, etc). One of my favorite ways to use it is in this stone fruit appetizer!
Stone Fruit and Burrata Salad
- ¼ -½ Italian melon
- 1 yellow nectarine
- 1 yellow peach
- 2 balls of burrata
- 1 cup heirloom cherry tomatoes
- 6 slices prosciutto
- 1 handful of fresh basil
- olive oil
- course sea salt
- fresh cracked peppercorn
- balsamic glaze
- Slice melon, nectarine, and peach into bitesize pieces.
- Cut cherry tomatoes in half. Toss with olive oil, salt, and pepper.
- Layer fruit on a serving platter. Sprinkle with tomato mixture.
- Open the burrata balls and spoon out cheese filling.
- Top with sliced basil and drizzle with balsamic glaze.
- Sporadically nest rolled slices of prosciutto.