Another “recipe” that couldn’t be easier :

This summer appetizer plate “recipe” which is nearly impossible to call a recipe was something that I came upon as browsing the gorgeous appetizer and charcuterie plates you can find on pinterest. I saw a picture of a plate very similar to this – and subbed out what I didn’t like (cherries I think) and subbed in what I do like – summer peaches and strawberries and went on my way.

Of course, when served to guests with homemade bread and a dollop of excellent extra virgin olive oil – with maybe a nice glass of wine – friends will be very happy. 😀

Get to the market a few days in advance :

You’ll need some perfectly ripe fruit – so suggest getting to the market and getting peaches or berries or fruit that you like that is nearly ready and put it in a paper bag or do what you need to do to ensure it’s peak ripeness when you need to make up your plate of deliciousness. You don’t have to pick what I picked – get what you like ! Maybe even cherries?

Fresh Basil and Mint is Necessary :

If you are serving such a simple plate of food – having the fresh herbs is worth the few extra bucks you’ll need to spend. Or if you are lucky and smart – you have basil and mint in your pots in the backyard ?

Heirloom Tomatoes – Just soo pretty :

Heirloom tomatoes cut up into bite sized pieces and sprinkled with fresh basil? Yes please! Make sure your tomatoes are fresh and ripe – and cut them bite sized. Couldn’t be easier.

Buratta – Can I substitute fresh Mozzarella ?

Buratta is similar and from the same family as Mozzarella. In a pinch you can substitute but I urge you to find Burratta. You can find burratta at Costco sometimes, at Whole Foods for sure, and some other higher end cheese counters – maybe in your grocery store?

The difference between mozzarella and burrata is that burrata has a pouch in the middle of the ball that is filled with fresh cream and bits of mozzarella – which is formally called the “stracciatella” and believe me – it is worth the money and effort to find. When you cut open the burrata the cheese oozes rich and creamy goodness. Make sure you cut this cheese on the plate you will be serving it on so you don’t loose one creamy morsel.

I drizzled good olive oil over the burrata – and then topped it, and the tomatoes, with large flake salt. This sends this dish / portion of this dish over the top. My mouth is watering just telling you about it.

Charcuterie :

Whatever you have / can find that you like. Slice it thin and fold it somehow to fit onto your platter. This was a bit of a frustrating part for me… but just keep at it and stack it and it will eventually come together.

If you were to go vegetarian – you could do olives, hummus, nuts, fresh honeycomb or any other nice accoutrement you like!

Fruit :

I used strawberries and peaches. Both are excellent with a little piece of mint. Make sure your peach is ripe and luscious and makes your mouth water and thank God for summer fruit. You know the kind – that when you bite into a fresh peach and the juice dribbles down your chin? Yeah – you need a peach or two like that.