Burrata Caprese with Stone Fruit

Burrata caprese made with stone fruit is the ultimate no-cook summer meal! Perfect when it’s just too hot to turn on the oven. Rich, creamy burrata cheese is the star and juicy and seasonal stone fruit stands in for traditional tomatoes. The whole family will love this one! 

It’s mid-July which means hot temperatures in Colorado. I’ve been trying to be strategic with turning on the oven but every once in awhile, a no-cook meal is all we can handle. This burrata caprese made with stone fruit is the absolute quintessential summer dinner in our house. All you really do is assemble, and everyone gets to grab what they want/like. The whole family loves this one!

Burrata cheese stands in for more traditional mozzarella in the caprese, and seasonal stone fruits (cherries and nectarines) take the place of tomatoes. Know that this is really a “choose your own adventure” sort of meal though, and you can certainly use either of those options too. Here’s what I used to make this beautiful platter!

Ingredients for Burrata Caprese

• sourdough bread (optional: grill or fry in olive oil!)
• nectarines
• cherries
• burrata cheese
• prosciutto
• fresh pesto (I use this Gotham Greens one almost exclusively)
• garnishes: microgreens and fresh basil

Assembly and Presentation Tips

There really is no wrong way to do this, but I like to grab a large serving platter and arrange the ingredients in this order:

1. burrata cheese – the package I use contains 2, 4-oz balls so I place them on the platter with some space in between.
2. nectarines – spread them all over the platter
3. cherries – arrange in little clusters
4. proscuitto – fold/ribbon thinly-sliced proscuitto and tuck it in wherever there’s a little space
5. microgreens – sprinkle over the top in a few spots
6. pesto – I keep this in a separate little dish for dipping and spreading. You can also use a spoon to dab it over the top in a few places if you wish.
7. optional: olive oil, flaky salt, fresh cracked pepper – I like to finish by drizzling olive oil over the burrata, then topping it with some flaky salt and fresh cracked black pepper. It adds a little contrast and makes for a really pretty presentation.
8. basil – lastly, I add a few strategically placed basil leaves, including on top the cheese for color.

What is Stone Fruit?

Stone fruit is essentially any fruit that has a pit in the middle. Think peaches, plums, apricots, and of course the fruit used in this recipe: cherries and nectarines! See The Spruce Eats for tips on buying, storing, seasonality and more.

Also, you need a cherry pitter.

Cherries are my #1 favorite fruit and I really can’t get enough of them in the summer months. However, there’s a little bit of work involved and it’s significantly easier when you have a good cherry pitter on hand. Especially when you plan to incorporate more cherries into your cooking and meals (versus just snacking on a few here and there).

This cherry pitter (affiliate link) is great – I’ve had it for years and it feels sturdy and well-made, like it might last forever. I probably use it about once a week from June-August!

FAQs and Substitutions

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Save this one for an extra toasty day. It’s fast, simple and a total winner in our house. Don’t forget to send me your photos! And leave a review and star rating below to let me know how it turned out for you.

3 More Summer Favorites:

• Shrimp Spring Roll Lettuce Wraps
• Spaghetti with Marinated Tomatoes
• Strawberry Cobb Salads