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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
ounces fresh burrata
thick slices of sourdough bread
cup diced pancetta
peach, plum, or nectarine (or any equivalent combo of stonefruit)
handful cherries, pitted and cut in half
flaky sea salt
fresh ground black pepper
extra virgin olive oil
- In a skillet over medium high heat, cook the pancetta until crispy. Transfer to paper towels to drain.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit