BURRATA WITH SUMAC, POMEGRANATE GLAZE, AND RED FRUIT

Deep burgundy fruit, glossy with pomegranate glaze generously wrapped around a cloud-white burrata. Sweet, tangy, jewel-toned and impossibly simple. Nothing but color, contrast, and a dish worth devouring.

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BURRATA WITH SUMAC, POMEGRANATE GLAZE, AND RED FRUIT

Servings: 4

INGREDIENTS

• 1 large ball fresh burrata, drained and brought to room temperature
• 6-8 fresh figs, halved
• 1 cup pitted cherries
• 1 cup seedless grapes, halved
• 1 cup blackberries
• 2-3 tbsp pomegranate molasses (or glaze), to taste
• 1 tsp sumac, or more if you like it bright + tangy
• A pinch of flaky sea salt (optional)
  
  

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INSTRUCTIONS

1. Lay the burrata in the center of your serving platter.
2. Sprinkle the sumac generously over the top to dust it lightly in its purple shade.
3. Arrange the figs, cherries, grapes, and blackberries around the burrata.
4. Drizzle with pomegranate glaze and finish with a touch more sumac if desired
5. If you prefer your fruit more luscious, gently toss them with extra glaze and a pinch of sumac before plating - optional, but beautiful.
6. Serve immediately.