Nectarines with Arugula and Burrata Cheese
Creamy burrata cheese meets sweet nectarines in this summer-fresh starter that takes just minutes to assemble. Let guests help themselves, layering the ingredients on crusty bread.
- 2 cups baby arugula leaves
- 3 nectarines, halved, pitted and cut into 1/2-inch slices
- 1/2 lb. burrata cheese
- Extra-virgin olive oil for drizzling
- Coarse salt and freshly ground pepper, to taste
- Crusty bread for serving
Arrange the arugula on a large platter. Scatter the nectarine slices evenly over the top.
Place the cheese on the platter. Drizzle with olive oil and season with salt and pepper.
Serve immediately with slices of crusty bread, letting diners layer the arugula, nectarines and cheese on top of the slices. Serves 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).