Appetizers
4 ea Nectarines
15 Tbs Olive oil
Salt
1/2 cup Shelled pistachios
2 Tbs Finely chopped fennel frond
1/2 tsp Minced garlic
8 ea Mint leaves, large, chopped
2 ea Lemons, zested
1 ea Juice of lemon
5 ea Basil leaves, large, chopped
1/2 cup Scallions, chopped
4 balls Burrata, halved
24 slices Baguettes, toasted
From The Wall Street Journal, 8/18-19/12.
Preheat oven to 400°F.
Lightly brush cut sides of nectarines with 1 tablespoon of olive oil and season with salt, to taste. Place nectarines, cut sides down, in a baking dish just large enough to hold them snuigly.
Roast until they soften and carmelize in spots, about 15 minutes. Cut into smaller segments or leave whole.
Meanwhile, roughly chop pistachios. Add fennel frond, garlic, mint, basil, lemon zest and scallions and chop together to mix.
Place chopped ingredients in a small bowl and add 3/4 cup plus 2 tablespoons oil. Add salt and lemon juice, to taste.
On each of eight plates, place a burrata half and 3-4 nectarine segments (or nectarine half) on a plate. Spoon 1-2 tablespoons pistachio-herb oil over cheese and fruit. Season with salt, to taste. Serve with baguette slices.