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Stone Fruit Caprese

Ingredients

Scale
  • 3 nectarines/yellow peaches cut into wedges
  • 3 black plums cut into wedges
  • 4 apricots quartered
  • 8–10 small sour green plums cut into wedges
  • 1 cup of cherries
  • 1 ball of burrata cheese
  • 1 bunch of fresh basil
  • Coarse salt and black pepper
  • Good quality Italian olive oil
  • Thick syrupy balsamic vinegar/glaze ****

Instructions

Cut the fruit into wedges and arrange it on a flat platter. Dot the salad with blobs of creamy burrata cheese.

Just before serving season the salad with coarse salt and black pepper. Garnish with some fresh basil.

Drizzle generously with Italian olive oil and syrupy balsamic vinegar. Serve immediately.

SERVES 4-6

Notes

**** If you cannot find a balsamic glaze, just bring some balsamic vinegar to a boil in a saucepan and reduce liquid by half till it is thick and syrupy.

Find it online: https://melissamayo.com/recipe/stone-fruit-caprese/