An unexpected appetizer or casual salad to “Wow!” your guests.
Compliment berries and stone fruit with creamy, decadent Burrata. Peaches, nectarines, apricots and pluots will all work beautifully in this appetizer.
Serves 4 as an appetizer
2 – 4oz balls of Burrata
¼ cup raspberries
1-tablespoon extra-virgin olive oil
Pinch large flake sea salt
2 tablespoons fresh basil or tarragon
1) Wash fruit. Cut apricot and nectarine into slices; arrange on plate. Add raspberries.
2) Gently remove Burrata from water, place onto plate with fruit and slice into ½” thick rounds, letting the interior ooze. Drizzle everything with olive oil and sprinkle cheese with salt.
3) Garnish with julienne basil or fresh tarragon leaves. Serve immediately.