This elegant appetizer looks like it came from a fine
restaurant, yet it takes less than 30 minutes to make.
Ingredients
Roasted Plums
6 ripe but firm plums
1 tablespoon extra-virgin olive oil
1½ tablespoons honey
1 tablespoon balsamic vinegar
½ teaspoon fresh thyme leaves
¼ teaspoon salt
⅛ teaspoon black pepper
For Serving
1 large burrata ball, about 8 ounces
⅓ cup roasted unsalted pistachios, roughly chopped
1 tablespoon honey
1 teaspoon fresh thyme leaves
Flaky sea salt
Freshly ground black pepper
Optional Side
Toasted sourdough or baguette slices
Instructions
Warm caramelized plums, cool creamy burrata and
buttery pistachios create a sweet-savory plate with
irresistible color and texture.
Prepare the oven. 🔥 Preheat the oven to 425°F and line
a rimmed baking sheet with parchment paper.
Cut the plums. 🍑 Halve the plums, remove the pits and
slice each half into two or three thick wedges.
Season the fruit. 🍯 Place the plum wedges in a bowl.
Add the olive oil, 1½ tablespoons honey, balsamic
vinegar, thyme, salt and black pepper.
Arrange neatly. ✨ Toss gently, then spread the plums
across the baking sheet in one layer with the cut sides
facing down.
Roast until glossy. 🔥 Bake for 18–22 minutes, until the
plums are tender and caramelized around the edges but
still hold their shape.
Prepare the plate. 🧀 Place the burrata in the center of a
wide serving dish. Allow it to sit at room temperature for
about 10 minutes for the creamiest texture.
Add the warm plums. 🍑 Arrange the roasted fruit
around the burrata and spoon the sweet roasting juices
over the plate.
Finish elegantly. 🌿 Drizzle the remaining tablespoon of
honey over the burrata. Scatter with pistachios, fresh
thyme, flaky salt and a touch of black pepper.
Serve immediately. 🥖 Gently open the burrata at the
table and serve with toasted sourdough or baguette
slices.
Elegant Variation
Replace half the plums with fresh figs for an extra-
luxurious late-summer platter.
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