Shopping at your local farmers market is the best way to connect to what is fresh and seasonal. It supports the local farmers and minimizes the impact on the earth, with less distance to travel to your plate. With the amazing array of produce and no cooking required, I assembled fresh fruits and vegetables paired with cheese and meat, accompanied by crispy crackers…and a glass of rosé wine! There is an unlimited choice of the freshest fruits and vegetables in varying sizes, colors, and flavors. The cherry tomatoes have been outstanding. I love the colorful heirloom varieties, especially paired with some creamy beautiful burrata cheese and Marcona almonds. I made a simple vinaigrette with olive oil, balsamic vinegar, a splash of honey, salt and pepper. Instead of a vinaigrette, add a zippy spread or preserve, and you have a perfect meal for a hot summer evening.
- 1 large ball Burrata cheese
- 8 ounces sliced prosciutto
- 1 large Heirloom tomato
- 2 cups cherry tomatoes
- 2 nectarines or peaches pitted and sliced
- 1 cup melon cubed
- 1 cucumber peeled and sliced on the diagonal
- 1/4 cup Marcona almonds
- fresh basil leaves for garnish
- 1/2 cup extra-vigin olive oil
- 1/4 cup good quality balsamic vinegar
- 1/2 teaspoon honey
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- Arrange all your ingredients on a serving tray. Sprinkle the burrata cheese with a pinch of salt and pepper. To make the vinaigrette, combine the olive oil, balsamic vinegar and honey in a small bowl, and whisk well. Season the vinaigrette with salt and pepper and serve alongside the charcuterie platter. Garnish the platter with fresh basil leaves.
That is one of the most beautiful plates I have seen and it looks so delicious…thank you for pulling it all together. We are also feasting on corn and tomatoes this month and enjoying every bite. We have added some chopped Visalia onion and slices of hard Gouda cheese.
Can’t wait for your fall choice with your photo and description!!
Thanks Susan :-)!