Before the summer ends, I always find myself buying large amounts of peaches, nectarines, and plums. Although wonderful on their own, they taste even better with burrata. I would explain burrata as a pouch of mozzerella, filled with fresh cream and curd on the inside. This dish reminds me a lot of my Grandma Peggy, who most mornings will eat a bowl of cottage cheese and fruit. This is just a more modern and elevated way of eating that same dish. A wonderful addition to this simple salad would be adding some prosciutto, fresh tomatoes, and serving with some crusty bread. 

You will need

2 lbs stone fruit (I used peaches, nectarines, and plums)

6 large basil leaves, torn

1 tablespoon balsamic vinegar or balsamic cream

2 tablespoons extra virgin olive oil 

salt and pepper

1 ball of burrata 

I simply sliced and arranged my fruit, drizzled some EVOO and balsamic cream, and topped with burrata and fresh basil. You could also mix the balsamic, olive oil, and basil together with salt and pepper and then begin to pour over the fruit. Pro tip: The fruit will be great if allowed to marinate for a bit, but don’t arrange over the burrata until ready to serve. If you cut or tear the burrata in half, there is cream inside so make sure you do this on the platter you plan to serve it on. 

Although this dish strays a bit from the traditional Caprese; peaches instead of tomatoes and burrata instead of mozzarella, the essence is still there. And no one will be mad at you for bringing this to a family picnic.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.