Burrata with Honeyed Stone Fruit

Italian · Summer · 10 min · Serves 4 · By Eleanor March

When the stone fruit is right, this is more of an arrangement than a recipe. The salt is doing as much work as the cheese. Use the best peach you can find, then add the honey at the table so the burrata stays cool a moment longer.

Ingredients

• 2 ripe white peaches
• 4 ripe apricots
• 1 large ball burrata (about 250g)
• 2 tablespoons raw honey
• A handful of small basil leaves
• Salina Sea Aeolian flake salt
• A few drops of Olio del Monte Castelvetrano oil

Method

1. Halve and pit the fruit. Tear into rough wedges.
2. Lay the fruit on a serving platter. Tear the burrata over the top and let the cream pool.
3. Drizzle the honey, scatter the basil, finish with flake salt and a turn of olive oil. Serve immediately, with bread.