Plums with Burrata and Crunchy Roasted Lentils

July 20, 2016
1 Ratings
Photo by Bobbi Lin
  • Serves 6
Author Notes

Simple and seasonal, plums with burrata and roasted crunchy lentils have a variety of tastes and textures, making them a light and sophisticated way to start a summer meal. —Sippity Sup (Greg Henry)

Test Kitchen Notes

Juicy plums, creamy burrata, fragrant basil, and addictively crunchy roasted lentils (you'll compulsively snack on these during prep, promise)—this may be the best version of a summery Caprese salad you'll ever eat!

This recipe was easy to prep with immensely satisfying results, delicious all around. It's practically a requirement that it be eaten outside on a summer night with close friends, who won't judge you for the borderline inappropriate moans a freshly-split ball of burrata and perfect stone fruit elicit.

My only notes would be that the recipe doesn't specify which type of lentils are ideal, so I used small green lentils since I had them on hand. I burned the snot out of the first batch after only 16 minutes, so I checked on the second batch much more frequently than recommended. They were done in about 12 minutes. It's also important that the burrata be let to sit out and come closer to room temp for maximum creamy delightfulness. —Jen Barthell

What You'll Need
  • 1 cup cooked lentils
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 to 2 pinches kosher salt
  • 1 to 2 pinches freshly cracked black pepper
  • 2 (4-ounce) balls fresh burrata
  • 4 ripe plums (or similarly-sized other stone fruit, halved, pitted and cut into 1/4- to 1/3-inch slices)
  • 12 fresh basil leaves as garnish
  • 2 tablespoons balsamic vinegar
  • 6 to 8 thin, crunchy breadsticks (optional)
  1. Make the crunchy lentils: Preheat the oven to 400° F. Place the cooked lentils into a medium bowl and toss them with oil, garlic powder, onion powder, and a big pinch or two salt and pepper. Spread them out in as close to a single layer as possible on a parchment-lined baking sheet. Place them in the heated oven and let them roast 25 to 30 minutes, shaking and tossing them every 8 or 10 minutes to assure even cooking. Let them get quite browned and crunchy, but not burned. Use your judgment on total cooking time.
  2. Remove from oven and slide the parchment and the lentils off the sheet and onto the counter to cool. The lentils may be stored covered at room temperature for up to 3 days. This recipe makes more than you need for the plums and burrata.
  3. Assemble the plate: On a medium-sized serving platter break open one ball of burrata, exposing its creamy interior. Leave the other ball intact so it stays as fresh as possible during presentation. Guests may break into it as needed later. Spread the plum slices evenly around the platter, allowing some slices to sit right on the burrata. Sprinkle about 1/4 cup of the crunchy roasted lentils on top, saving more for passing at the table. Garnish the plate with basil leaves. Serve with balsamic on the side, as only the tiniest drizzle is needed to enhance the sweet and creamy flavors of the fruit and cheese combination. Serve with breadsticks (optional).

See what other Food52ers are saying.

  • Laura Guill
    Laura Guill
  • Sippity Sup (Greg Henry)
    Sippity Sup (Greg Henry)
  • sexyLAMBCHOPx
  • Jen Barthell
    Jen Barthell

6 Reviews

Laura G. August 15, 2016
Roasted lentils!! I absolutely need to try that. And this. Yes, please...
Sippity S. August 14, 2016
LvM: Young, fresh cheese such as burrata pair best with lighter bodied wines such as Sauvignon Blanc, Chenin Blanc and Pinot Gris. I also think something with bubbles (as long as it's not too toasty) would be great here too. GREG
LvM August 14, 2016
Which wine would you recommend with this?
Deedledum August 12, 2016
Don't know why, but I'd never thought of roasting lentils before-thanks!
sexyLAMBCHOPx August 12, 2016
"burned the snot out" - ugh. Great review otherwise.
Jen B. August 15, 2016
lol I didn't realize that part of the review might be published, I thought it would just be the head note. :)