Nectarine Burrata Caprese {recipe} – Sweet Stand-In

Nectarine Burrata Cheese Caprese
In case you haven’t heard, I’m allergic to tomatoes. While it’s not as challenging as, say, eating vegan or living gluten-free, it has posed a few problems.

Because I actually fracking love tomatoes. Like, love.

So we’ve been trying “substitutions” — sometimes just eating something else without tomatoes completely (for example, a “flatbread” instead of pizza) and sometimes, using other fruits and vegetables to stand-in. With summer in full swing, it’s been easy to experiment with everything from red bell peppers (works best for cooking) to watermelon (not a very good substitute, actually), and we think we’ve found the winner.

Nectarine Burrata Cheese Caprese
The sweet, ripe, juicy stone fruits are a perfect stand-in for any dish that involves raw tomatoes. We sliced nectarines and served them with an outstanding burrata cheese drizzled with ultra-fragrant olive oil and julienned basil as a sort of “caprese.” We threw some prosciutto on the plate along with some toasted bread to make the dish a very easy, very lazy light lunch on a late summer afternoon.

Now if only we could come up with a pasta sauce made out of nectarines…

Nectarine Burrata “Caprese”

Arrange on a plate:

nectarines, sliced
burrata cheese (or other soft, fresh mozzarella)
paper thin slices of prosciutto
olive oil (on the nectarines and burrata)
julienned fresh basil (over everything)
salt and fresh cracked pepper (on the nectarines and burrata)
grilled or toasted slices of baguette

by Sarah J. Gim on June 26, 2011 · 7 comments

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