Burrata Toast with Stonefruit, Arugula, and Pancetta

Oh burrata, how I love thee.

That beautiful pouch of mozzarella encasing a treasure of cream and curds. I mean, what could be better?

It was really only a matter of time until I brought my burrata obsession home with me. It has taken over basically every menu in this city, and yet, that apparently was not enough to satisfy me.

I brought it into my home.  

I may never be the same.

I really shouldn't get too deep into my feelings about this dish because it might get weird but I will say that I ate this for four days straight and I did not get sick of it.  The creamy burrata pairs so well with this season's bounty of stone fruit.  I threw in some peppery arugula and salty pancetta, and piled the whole mess on top of a piece of sourdough toasted in the pancetta grease.  I cackled with glee that I had created something so wonderful, then I threw moderation to the wind and devoured the whole thing.

Look at that. I just don't have words.

Burrata Toast with Stonefruit, Arugula, and Pancetta

Serves 2 (or 4 if you can restrain yourself)

1 pouch of burrata, room temperature
2 thick slices sour dough bread
1/4 cup diced pancetta
1 peach, plum, or nectarine or any combo you wish
1 handfull cherries, pitted (I used a mix of red and rainer cherries)
1 couple handfulls of arugula
flaky sea salt
fresh ground black pepper
olive oil

  1. In a skillet, cook the pancetta until crispy. Transfer to paper towels to drain. Pour out most of the rendered grease but leave a little in the bottom of the pan. In the skillet, toast the sliced bread in the pancetta fat for a few minutes on each side, until golden.
  2. To assemble: pile arugula on top of the hot toast so it can start to wilt a little bit. Top with 1/2 of the burrata. Sprinkle with sea salt and black pepper, then top with half the fruit and half the pancetta. Drizzle a little olive oil over the top, if desired. Repeat with the second piece of toast and remaining ingredients.