Plums with Burrata and Crunchy Roasted Lentils
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup cooked lentils (black, green or “French”)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch kosher salt (or more to taste)
- pinch freshly cracked black pepper (or more to taste)
- 2 (4 oz) balls fresh burrata
- 4 ripe plums (or other stone fruit, halved, pitted and thinly sliced)
- 12 Fresh basil leaves as garnish
- 2 tablespoons balsamic vinegar
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