Summer Stone Fruit, Roasted Garlic and Burrata Salad

apricots and herbs with roasted garlic and burrata cheese on a white plate are drizzled with olive oil and apricot white balsamic vinegarIngredients:
2 garlic bulbs
3 Tbsp. EVOO
1 nectarine, cut into bite size
1 plum, cut into bite size
3 apricots,cut into bite size
1 peach, cut into bite size
2 balls of burrata, cut into bite size pieces
1/4 c. Dill Olive Oil (or try Basil Olive Oil or a Mild EVOO)
2 Tbsp. Apricot White Balsamic
1 Tbsp. honey
2 Tbsp. fresh basil, chopped
pinch of salt & pepper

Preheat oven to 400F and loosely bundle the garlic bulbs with foil, leaving the top of the foil open. Place the bundle on a small baking sheet and pour the three tablespoons of EVOO into the bundle coating the garlic. Place in the oven and roast for 20 - 25 minutes or until the garlic is golden and tender. Remove from the oven and set aside to rest while assembling the salad.

Place cut fruit on a serving platter. Add the buratta to the platter and drizzle everything (fruit and cheese) with EVOO, Apricot Balsamic and honey. Top with chopped basil, salt and pepper, and chopped garlic.

Serve this salad with some crostini or toasted baguette for dipping and dunking. Your guests will love it!

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