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
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
- 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.
Photo by Allie