I spotted this platter of burrata, tomatoes, nectarines and peaches on Kerry Diamond's Cherrybombe last summer and immediately went to the kitchen to recreate it for lunch with friends. I didn't go all out and make the dukkah the first time 'round, I just sprinkled the top with some finely chopped pistachios mixed with cumin and sesame seeds. Either way, this is a crowd pleaser. I recently served it at Catherine’s graduation party and it was the first thing to go. While the tomatoes, peaches and nectarines are available at your local Farmers' Market, I suggest you serve this up. See recipe below from Square Meal Roundtable.
2 ripe peaches, sliced into wedges
1 ripe nectarine, sliced into wedges
2 large heirloom tomatoes, your choice, sliced into wedges
1 pint of cherry tomatoes, halved
2 balls of Burrata
1-tablespoon balsamic vinegar
1-2 tablespoons olive oil
1-tablespoon fresh basil, diced or torn
Salt and pepper to taste
On a platter, place burrata in center and arrange the tomatoes, peaches and nectarines around the cheese
Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil.