Chef’s Recipe: Stone Fruit

Stone Fruit

Burrata, wild arugula, cucumber, seed crisps, red wine vinegar & honey

Makes approximately 6 servings

• Wash and then slice wedges of each stone fruit, and add to a medium bowl
• Finely chop basil leaves and add to stone fruit
• Add sugar to stone fruit and basil mix
• Let sit at room temperature for 30 minutes

• Wash and slice cucumbers into 1/4 inch rounds, and add to a medium bowl
• Add salt and massage into cucumbers, add vinegar and toss

Seed crisps

Method

• Preheat oven to 350°F and line a 13×18 baking sheet with parchment paper
• Combine all dry ingredients into a medium mixing bowl
• Pour boiling water over seed mixture and stir until there are no dry spots. Let sit for 15 minutes
• Transfer to the prepared baking sheet using a rubber spatula. Spread into a thin and even layer as possible
• Bake crackers for 35-45 minutes or until they have become toasty in colour and dry and hard to the touch
• Let crackers cool completely prior to snapping into whatever size you prefer

To Assemble

• On a large plate, spread arugula
• Arrange stone fruit wedges and cucumbers slices on top of arugula
• Rip the ball of Burrata into pieces and scatter on top of the fruit and cucumbers
• Sprinkle with salt and pepper, and drizzle red wine vinegar and honey all over
• Finish with seed crisps

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