Summer Charcuterie Platter

Visiting your local farmers market is the ideal way to enjoy the freshest seasonal produce while supporting local farmers and reducing environmental impact. With the abundance of just-picked fruits and vegetables, it’s easy to create a delicious meal without cooking. I assembled a platter of fresh produce, cheeses and meats, accompanied by crisp crackers and a glass of rosé. The selection of fruits and vegetables at the markets now are endless, offering a range of sizes, colors and flavors. The cherry tomatoes have been exceptional—especially the vibrant heirloom varieties, which pair beautifully with creamy burrata cheese and Marcona almonds. For a simple dressing, I whisked together olive oil, balsamic vinegar, honey, salt and pepper. Alternatively, try swapping the vinaigrette for a tangy spread for a perfect summer evening meal.

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Servings: 4 servings

Ingredients

• 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

Instructions

• 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.

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