Tuesday, March 31, 2015
Stacks of fresh burrata and sweet heirloom tomatoes are a much-anticipated summer staple, but for a twist on the classic, look to stone fruits. Their fragrant sweetness adds an unexpected contrast to the rich cheese. In this recipe, peppery arugula leaves, a drizzle of olive oil and slices of crusty bread round out a delicious hors d’oeuvre.
Nectarines with Arugula & Burrata Cheese
2 cups baby arugula (rocket) leaves
3 nectarines, halved, pitted and cut into 1/2-inch slices
1/2 lb. burrata cheese
Extra-virgin olive oil for drizzling
Coarse salt and freshly ground pepper
Crusty bread for serving
Arrange the arugula on a large serving platter. Scatter the nectarine slices evenly over the top.
Place the cheese on the platter. Drizzle with olive oil and sprinkle with salt and pepper.
Serve right away with slices of crusty bread, letting diners layer the arugula, nectarines and cheese on top of the slices. Serves 6.
source:http://blog.williams-sonoma.com/
Nectarines with Arugula & Burrata Cheese
2 cups baby arugula (rocket) leaves
3 nectarines, halved, pitted and cut into 1/2-inch slices
1/2 lb. burrata cheese
Extra-virgin olive oil for drizzling
Coarse salt and freshly ground pepper
Crusty bread for serving
Arrange the arugula on a large serving platter. Scatter the nectarine slices evenly over the top.
Place the cheese on the platter. Drizzle with olive oil and sprinkle with salt and pepper.
Serve right away with slices of crusty bread, letting diners layer the arugula, nectarines and cheese on top of the slices. Serves 6.
source:http://blog.williams-sonoma.com/
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