Nectarines with Arugula and Burrata Cheese

Stacks of fresh burrata and sweet heirloom tomatoes are a much-anticipated summer staple, but for a twist on the classic, look to stone fruits. Their fragrant sweetness adds an unexpected contrast to the rich cheese. In this recipe, peppery arugula leaves, a drizzle of olive oil and slices of crusty bread round out a delicious hors d’oeuvre.

Nectarines with Arugula and Burrata Cheese

2 cups (3 oz./90 g) baby arugula  leaves

3 nectarines, halved, pitted and cut into 1/2-inch (12-mm) slices

1/2 lb. (250 g)  burrata cheese

Extra-virgin olive oil for drizzling

Coarse salt and freshly ground pepper

Crusty bread for serving

Arrange the arugula on a large serving platter. Scatter the nectarine slices evenly over the top.

Place the cheese on the platter. Drizzle with olive oil and sprinkle with salt and pepper.

Serve immediately with slices of crusty bread, letting diners layer the arugula, nectarines and cheese on top of the slices. Serves 6.

For this and many other inspiring ideas for preparing fresh produce,
check out our Cooking from the Farmers Market.