Nectarine Burrata Platter
This gorgeous Nectarine Burrata Platter is the ideal appetizer when you are looking for an easy, show-stopping dish! It’s my favorite way to highlight summer stone fruit (yes, you can substitute peaches or plums for the nectarines).
Surround a creamy ball of burrata cheese with lemony pistachio nuts, prosciutto rosettes or ribbons and circles of fresh nectarine wedges. Drizzle olive oil and balsamic glaze over this pretty thing and sprinkle some flaky sea salt and freshly ground pepper and Poof! Life is good!
This is a very simple recipe, even though it takes a few minutes to arrange it.
Begin by using a carrot peeler to remove some of the peel from a lemon and roughly chop it. Add it to a small food processor along with the pistachio nuts and chop until it resembles crumbs.
Place the burrata in the center of a round platter.
Don’t let the rosettes intimidate you! You don’t have to make prosciutto rosettes. You can just ribbon the prosciutto (fold it back and forth). But…if you decide to try making rosettes, they are much easier than you think!
Using a scissors, cut one piece of prosciutto down the middle length-wise almost all the way through. Scrunch up one side and starting at the unattached end, roll it toward the uncut end. Then loosely wrap the rest of the prosciutto around it, letting it fall open a bit if you can.
Place the rosettes around the burrata.
Cut the nectarines into thin wedges and place them along the outer edge of the platter, slightly overlapping. Working your way inward, arrange the next row of nectarine slices until you get to the center.
Spoon the pistachio mixture between the burrata and the prosciutto and drizzle the balsamic glaze and olive oil over. Sprinkle with sea salt and freshly ground pepper.
Arrange basil leaves over and cut this delicious dish into wedges to serve!
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Nectarine Burrata Platter
Makes: 6-8 servings
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients
- 2 tbsp shelled pistachios, roasted and salted
- 2 tsp lemon peel
- 1 (4 ounce) ball of burrata
- 3 ounces prosciutto
- 3 ripe nectarines
- fresh basil leaves
- 5 tbsp olive oil
- 4 tbsp balsamic glaze (or reduction)
- flaky sea salt (to taste)
- pepper (to taste)
Instructions
Slice the lemon peel into small strips. Blend the lemon peel and pistachios in a small food processor until they resemble crumbs.
Place the burrata carefully in the middle of your serving platter.
Fold the prosciutto into fluffy rosettes as shown in the photos or fold in a ribbon motion (back and forth) and arrange them around the burrata.
Slice the nectarines into thin wedges. Place the nectarine slices on the outer edge of your platter.
Working your way inwards, arrange the next row between the slices above it. Keep going this way until you get to the prosciutto center.
Spoon the pistachio crumble between the prosciutto and burrata. Drizzle with balsamic glaze and olive oil. Sprinkle with sea salt and pepper to taste. Arrange the fresh basil leaves and serve by cutting in wedges.
Recipe by Food-bites
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