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
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Ingredients
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4 ounces
fresh burrata
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2
thick slices of sourdough bread
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1/4 cup
diced pancetta
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1
peach, plum, or nectarine (or any equivalent combo of stonefruit)
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1 handful
cherries, pitted and cut in half
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2 handfuls
arugula
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flaky sea salt
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fresh ground black pepper
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extra virgin olive oil
Directions
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In a skillet over medium high heat, cook the pancetta until crispy. Transfer to paper towels to drain.
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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.
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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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