Apricots and Burrata with Toasted Bread
Apricots are in season for just a few weeks, but for that magical time in early summer, they’re worth seeking out. Imperfect’s apricots have a bright, slightly floral flavor and juicy texture, and is the perfect pairing for creamy burrata cheese.
When summer produce is at its peak, you don’t need to do much to make it shine. Just add a little honey, olive oil, sea salt, and crunchy pistachios for texture, and you’ve got an easy, delicious appetizer that’s ready in just a few minutes. And don’t limit yourself to apricots—this would be equally delicious with ripe peaches or plums throughout the summer and fresh figs in the fall.
- 8 slices rustic bread, such as pain au levain
- ⅓ c olive oil, plus more for drizzling
- 8 oz. burrata cheese
- 3-4 Imperfect apricots, pitted and quartered
- 1 Tbsp honey
- ¼ c chopped, salted pistachios
- Maldon salt, to taste
Toast the bread
- Place ⅓ cup olive oil in a small bowl.
- Brush each side of bread slices with olive oil and place on a large rimmed baking sheet.
- Heat a cast iron pan, griddle, or grill pan over medium heat, and brush with olive oil.
- Cook a couple of pieces of bread at a time until lightly charred on both sides, about 3 to 4 minutes per side.
- Repeat until all remaining bread has been toasted.
- Drain burrata and place in a serving bowl.
- Arrange apricot slices around the cheese. Drizzle with additional olive oil and honey.
- Sprinkle with pistachios and Maldon salt.
- Serve immediately with toasted bread.
You could also toast slices of a hearty pain au levain or baguette in the oven, but cooking it in a cast-iron pan adds a slightly smoky taste that’s irreplaceable. Too hot to turn on the oven? Try brushing it with olive oil and grilling for the same effect! You can easily adapt this recipe to whatever seasonal fruit you have around that you want to highlight.