Recipe by Melissa Clark.
Ingredients:
- 3 tbsp pine nuts
- 1/3 cup packed fresh basil leaves, coarsely chopped
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp fine sea salt
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1 whole burrata cheese (usually about 6 oz)
- 2 large or 4 small ripe peaches, pitted and cut into wedges
- 1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
- Flaky sea salt
Instructions:
In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.
In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).
Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.
Serves 4
