Go Back

Print Recipe
Prep Time 10 minutes
Wine Bandol Rosé, Ribolla Gialla
Servings 4 people

Ingredients
  

  • 4 mini burrata's
  • 150 gr stracciatella di burrata
  • 16 ripe greengage plums (or other plums)
  • 4 zucchini flowers
  • fresh mint leaves
  • olive oil
  • white balsamic vinegar
  • pink pepper
  • Fresh crusty bread or toast

Instructions
 

  • Mix some high quality Italian olive oil with some white balsamic vinegar.
  • Cut the plums in half and marinate them in the vinaigrette.
  • Finely chop some fresh mint leaves.
  • Put some stracciatella and 1 mini burrata on each plate.
  • Put the plums on the stracciatella.
  • Drizzle the vinaigrette over the burrata.
  • Then finish by putting some fresh mint, zucchini flower leaves and freshly crushed pink pepper on the dish.
  • Serve with some nice fresh bread.