Sometimes a person doesn’t want to eat their fresh mozzarella or burrata (it’s at Costco right now!) with tomatoes, you know? Turns out stone fruit makes an excellent pairing. You can sub in peaches, nectarines, plums or a mixture! The stickier and sweeter the balsamic, the better. Right now we’re liking the soft, juicy Fred Meyer red cherries best.
Ingredients:
12 to 16 ounces of fresh mozzarella or burrata, sliced or torn into 12 pieces
1 cup of red or Rainier cherries, pitted and sliced or torn in half
1/2 cup basil leaves, larger ones torn
1/4 cup chopped pistachios
1 1/2 tablespoons thick, sweet aged balsamic vinegar
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon orange zest
1/2 teaspoon kosher salt
Method: Lay cheese on a large plate and arrange cherries and basil around and atop it. Whisk together vinegar, salt and oil. Drizzle over plate. Sprinkle with pistachios and zest.
Originally published as part of “Your guide to a not-boring summer salmon dinner in four quick, easy recipes” on Substack.