Burrata Toasts with Stone Fruit, Arugula, and Pancetta

By • July 25, 2016 0 Comments

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Author Notes: When stone fruit is perfectly in season, why cook it? Add creamy burrata, some peppery arugula and crispy, salty pancetta, and then pile the whole mess on top of a piece of sourdough toasted in the pancetta grease. Hit with a drizzle of olive oil and some flaky sea salt and fresh cracked pepper, and you're in stone fruit heaven.Allie


Serves 2

  • 4 ounces fresh burrata
  • 2 thick slices of sourdough bread
  • 1/4 cup diced pancetta
  • 1 peach, plum, or nectarine (or any equivalent combo of stonefruit)
  • 1 handful cherries, pitted and cut in half
  • 2 handfuls arugula
  • flaky sea salt
  • fresh ground black pepper
  • extra virgin olive oil
  1. In a skillet over medium high heat, cook the pancetta until crispy. Transfer to paper towels to drain.
  2. Pour out most of the rendered grease but leave a little in the bottom of the pan. In the skillet, toast the sliced bread in the pancetta fat for a few minutes on each side, until golden.
  3. To assemble: pile arugula on top of the hot toast slices so it can start to wilt a little bit. Top each with 1/2 of the burrata. Sprinkle with sea salt and black pepper, then divide the fruit and the pancetta evenly atop each slice. Drizzle a little olive oil over the top, if desired.

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