Burrata with Plums
A light and incredibly delicious appetizer idea for Sunday Brunch
Ingredients
Directions
- 1
Slice the plums and heat olive oil in a pan. Add honey and the plums, cooking for a few minutes until they soften.
- 2
In a salad bowl, place arugula, the warm plums, and lightly toasted almonds (crushed in a blender), then season with salt and pepper.
- 3
Arrange the arugula with plums and almonds on a plate, place the burrata on top, and drizzle with the leftover plum sauce.
Notes
Tip: If your almonds aren’t peeled, as mine weren’t, simply pour boiling water over them for a couple of minutes, then cool them with cold water. The skin will come off easily, leaving you with perfectly peeled almonds!
