Plum Burrata with Strawberry Balsamic Jam

Taking advantage of all that stone fruit season has to offer with this Strawberry Balsamic Jam and Plum Buratta. The colors alone are enough to draw you in! It’s so much fun and simple yet beaming with sweet and savory flavor. If you have leftover jam and plums, I love to eat them as a ricotta toast too! Recipe below:

RECIPE

Instructions:

• Strawberry Jam

  • 1 pound strawberries, stemmed + quartered

  • 3 tablespoons of sugar

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • ¼ teaspoon red pepper flakes

  • Pinch of salt

• Marinated Plums

  • 5 sugar plums, thinly sliced

  • 2 tablespoons honey

  • 1 teaspoon lemon juice

  • 1 teaspoon lemon zest

  • 1 small handful torn basil leaves

  • olive oil

  • Pinch of salt

• Burratta

  • 2 balls of burrata, torn

    flaky sea salt

    freshly cracked black pepper

    Red pepper flakes

    Olive oil

Ingredients:

• FOR THE JAM: combine the strawberries, sugar, balsamic vinegar, honey, red pepper flakes, and a pinch of salt in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.

  Reduce the heat to medium-low and cook for 20-25 minutes, stirring often, until thick and jam-like. Remove from heat and let cool for 10 minutes.

• FOR THE PLUMS: Meanwhile, combine the sliced plums, honey, lemon juice, lemon zest, basil, salt, and a drizzle of olive oil in a small bowl. Toss to combine and let marinate for 10 minutes.

• FOR THE ASSEMBLY: Arrange the torn burrata onto a large plate. Spoon the jam and marinated plums over the top. Drizzle olive oil, a pinch of flaky sea salt, freshly cracked black pepper, and red pepper flakes. Serve toasted bread alongside.