Over the years, I’ve heard people mention the 5 Love Languages. I went to look them up and I found Burrata nowhere on the list, so I’m pretty sure they made a mistake 😉
Just in case anyone was wondering (or interested – I am single after all – lol) my 5 love languages go something like this:
I believe my next book will be entitled “The 5 Love Languages of a Foodie” haha!
Basically, if there’s an item on a menu at a restaurant that features burrata, I will order it, always!
A couple of weeks ago I was at Bankers Hill Bar & Restaurant for the first time and saw Golden Nectarine and Burrata Salad on the menu, pretty sure before our server could say “what would you like to drink?” I just blurted out “we want the burrata salad!” lol!
I was so in love with the combination of nectarines and burrata that I knew I wanted to come home and recreate a similar recipe featuring both ingredients.
I decided to make bruschetta because, well bruschetta is delicious, I also decided to add fresh figs into the mix because they’re in season, and also very delicious!
Crispy baguette + creamy burrata + fresh summer fruit = so scrumptious!
- ½ baguette (sliced)
- 2 tbsp butter
- 4 oz burrata
- 1 nectarine (diced)
- 1 cup fresh figs (diced)
- 2 tbsp balsamic glaze
- ¼ cup fresh arugula
Preheat the oven to 375°. Place the sliced baguette on a baking sheet. Spread a light amount of butter on each slice of baguette.
Place into the oven for 5-7 minutes to lightly toast. Remove from the oven and top with the burrata.
Add the fresh figs and nectarines.
Drizzle with the balsamic glaze and top with fresh arugula.
These tasty little summer treats are the perfect appetizer for parties, BBQ’s or snacking on while hanging by the pool!
Is Burrata one of your 5 “foodie” love languages? I’m interested to know what yours are! Feel free to comment below and share 🙂
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use a gluten-free baguette to make this recipe gluten-free.