Serves 4-6
Ingredients:
2 garlic bulbs, tops removed
3 tablespoons Coratina Extra Virgin Olive Oil
1 each nectarine, cut into bite-sized pieces
1 each plum, cut into bite-sized pieces
3 each apricots, cut into bite-sized pieces
1 each peach, cut into bite-sized pieces
2 balls of burrata, either whole or portioned into bite-sized pieces
1/4 cup Coratina Extra Virgin Olive Oil
2 tablespoons Apricot Infused White Balsamic
1 tablespoon honey
2 tablespoons fresh basil, chopped
Pinch of Fleur de Sel and black pepper
Instructions
Preheat the oven to 400°F and loosely bundle the garlic bulbs with foil, leaving the top of the foil open. Place the bundle on a small baking sheet and pour the three tablespoons of Coratina Extra Virgin Olive Oil into the bundle, coating the garlic. Place in the oven and roast for 20-25 minutes or until the garlic is golden and tender. Remove from the oven and set aside to rest while assembling the salad.
Place cut nectarines, plums, apricots, and peaches on a large serving platter. Add the burrata to the platter and drizzle everything (fruit and cheese) with Coratina Extra Virgin Olive Oil, Apricot Infused White Balsamic, and honey. Top with chopped basil, salt, and pepper before serving. We recommend serving this salad with crostini or toasted baguette for dipping and dunking.
