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Stone Fruit Burrata Caprese

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Burrata caprese 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! 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 2-4 tablespoons olive oil
  • 4 slices sourdough bread
  • 8 ounces burrata cheese
  • 2 nectarines, sliced
  • 1 cup pitted and halved cherries
  • 4 ounces thinly sliced prosciutto
  • 2 tablespoons fresh pesto
  • garnishes: microgreens and fresh basil

Instructions

  1. Heat olive oil in a cast iron griddle over medium-hight heat. Fry bread in batches (both sides) until golden brown and crisp. 
  2. Meanwhile, transfer burrata cheese to a large platter. Scatter nectarines and cherries around the edges. Tuck the prosciutto in random spots. Add dollops of pesto (or serve in a small dish on the side). Scatter microgreens over the top. Finish with basil. 
  3. Serve bread alongside the platter and enjoy family-style.

Equipment

Notes

  • The ingredients and equipment section may provide affiliate links to things I use often in my kitchen and love.

Nutrition

  • Serving Size: 1 full slice bread + toppings
  • Calories: 406 calories
  • Fat: 24 grams
  • Carbohydrates: 32 grams
  • Fiber: 3 grams
  • Protein: 18 grams

Find it online: https://healthyishappetite.com/burrata-caprese/