“caputo’s” Burrata Recipe

Inspired by Pago

Time30m

Serves4

(VG) + Roasted stone fruit, smoked cashew butter, spiced sunflower seeds, arugula, “Leavity Bakery” toast

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Ingredients

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1
Roast the Stone Fruit
Preheat your oven to 400°F (200°C). Cut the stone fruits in half and remove the pits. Place them cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, or until tender and caramelized.
2
Prepare the Cashew Butter
In a small bowl, mix the smoked cashew butter with a pinch of salt and pepper. Set aside.
3
Toast the Bread
While the fruit is roasting, toast the slices of Leavity Bakery bread until golden brown and crispy.
4
Assemble the Dish
On each toasted slice, spread a generous amount of smoked cashew butter. Top with a handful of arugula, some roasted stone fruit halves, and a sprinkle of spiced sunflower seeds.
5
Serve
Place the assembled toast on a serving platter. Gently tear the burrata and place it on top or serve it on the side. Drizzle with the remaining olive oil, and season with additional salt and pepper if desired.