Healthy Stone Fruit and Burrata
Serving size: 4
Compliment berries and stone fruit with creamy, decadent Burrata. Peaches, nectarines, apricots and pluots will all work beautifully in this appetizer.
Ingredients
2 – 4oz balls of Burrata
1 apricot
¼ cup raspberries
1 nectarine
1-tablespoon extra-virgin olive oil
Pinch large flake sea salt
2 tablespoons fresh basil or tarragon
Directions
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.
