Who doesn’t love a burrata salad? This one is filled with stone fruits and the maple syrup gives it a lovely Fall flavour.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 strips bacon
- 1 clove garlic, minced
- 2 tbsp apple cider vinegar
- 1 tbsp Ontario maple syrup
- ½ tsp salt
- 1 baguette, sliced
- 2 tbsp olive oil
- 2 nectarines, cut into wedges
- 2 black plums, cut into wedges
- 3 apricots, cut into wedges
- 1 ½ cups cherries, pitted and halved
- 1 ball of burrata
- Fresh sage for garnishing
- Preheat the oven to 400° F.
- In a large skillet, fry the bacon over medium heat until crispy. Transfer the bacon to a plate lined with a paper towel and set it aside to cool.
- Pour 2 tablespoons of the bacon fat from the skillet into a medium-sized bowl. Add the garlic, vinegar, maple syrup, and salt and whisk to combine. Set aside.
- Arrange the baguette slices on a large baking sheet and drizzle with the olive oil. Sprinkle it with salt and transfer to the oven. Bake the bread for 10 minutes or until golden. Set it aside to cool.
- Place the nectarines, plums, apricots, and cherries in a large bowl. Pour the dressing over the fruit and toss to coat. Transfer the fruit to a platter and top with a ball of burrata.
- Coarsely chop the bacon and sprinkle it over the salad. Garnish with fresh sage and drizzle the burrata with additional maple syrup. Serve immediately alongside the cooled crostini.
Recipe by Susan