We have been celebrating the beginning of tomato season with plenty of caprese salads made with fresh mozzarella and basil. On a whim, I upgraded to an awesome burrata cheese last weekend. Burrata is similar to fresh mozzarella, but extra soft with a creamy center. The cheesemonger recommended pairing it with a firmer fleshed heirloom tomato to have more contrast in texture. Our mint is growing crazy, so I wanted to try something a little new and combined the burrata with mint and some of the amazing summer fruit that is so good right now. I used pluots, but any stone fruit would be good. We all loved this refreshing and creamy treat, and may not go back to traditional capreses! (This would probably be good with grilled peaches or apricots, too.)

Burrata, Pluot and Mint Appetizer Recipe

• 1 fresh Burrata or (fresh mozzarella)
• 2 ripe but firm pluots or other stone fruit
• 1/2 handful of fresh mint
• good olive oil
• good balsamic vinegar (I used a pomegranate infused balsamic)
• salt and pepper

For easier cutting, keep burrata in the refrigerator until the last minute and use a sharp knife. Slice the pluots into thick slices and layer on a serving dish with the burrata. Sprinkle the fresh mint and salt and pepper over the cheese and fruit. Drizzle with oil and vinegar and serve with good bread.