Stone Fruit finale
Enjoy a colorful, fruity, and decadent grilled stone fruit bread salad with burrata, prosciutto, and vanilla bean olive oil. Perfect for summer!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lespetitesgourmettes.com.
Cooking tools:
- Grill pan
- Brush
- Spatula
- Plate
- Skillet
- Serving platter
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pepper mill
- Tongs
Ingredients
- 3 ripe peaches, halved and pitted
- 2 ripe plums, halved and pitted
- 2 ripe apricots, halved and pitted
- Vanilla Bean Olive Oil or a high-quality fruity olive oil
- Three 1/2-inch thick sourdough bread slices, cut into 1/2-inch cubes
- Sea salt
- freshly ground black pepper
- 3 cups arugula
- 8 slices prosciutto, rolled slightly
- 12 fresh basil leaves
- 8-ounce package of burrata cheese
- Balsamic vinegar
More Like This
Summer Stone Fruit and Burrata Salad | Foodtalk
foodtalkdaily.com
Grilled Stone Fruit Salad | Produce For Kids
healthyfamilyproject.com
Stone Fruit Crumble | Savory
savoryonline.com
Stone Fruit Grain Salad | Heinen's Grocery Store
heinens.com
Grilled Stone Fruit Salad - alive magazine
alive.com
Summer Stone Fruit Salad
turntablekitchen.com
Grilled Stone Fruit Recipe
farmfreshtoyou.com
Summer Stone Fruit Bruschetta
thejoyfulplateful.com