I picked up fresh Burrata (such a delight!) and then wasn't sure how best to use it. We had lots of plums on hand, so I ended up making a spicy plum sauce, served on toast with the burrata split open over the top. To complete the lunch, we had it with sautéed mushrooms and scrambled eggs. This was quick, easy and delightful after a morning at the zoo with Little Bit (he was most excited to see the goats and the excavator. It takes all sorts I suppose!)
4 slices of bread, toasted, (I used tresse)
1 pink onion, chopped
1 tbsp vegetable oil
5 plums, pitted and chopped
1 small red chilli, chopped
1 1/2 tbsp apple cider vinegar
1/2 tsp almond extract
1 tbsp ground almonds
1 tsp cinnamon
1 ball burrata
1) In a small saucepan, heat the oil over medium flame. Add the onions and chilli and sauté until tender. Add the remaining ingredients except for the burrata and the toast. Cook, stirring regularly until the plums are beginning to fall apart.
2) Serve the toast on two plates, dividing the sauce and the burrata between them and allowing the cheese to ooze.
The creamy burrata balanced the spicy and sweet plum sauce and the eggs gave everything a relatively neutral counterbalance. The toast provided some bite to oppose the softness of the plums and the almost custard consistency of the burrata. Overall, I was quite happy with this. I would maybe just tone down the spice a little next time. I loved it but it was a little much for Little Bit, who was perfectly happy with eggs and mushrooms instead.