Burrata With Basil Olive Oil Cantaloupe Toasted Pistachios
Ingredients
- 1 large handful arugula
- 1 (4-ounce) ball burrata
- 1/3 cup toasted unsalted pistachios
- 10 ounces cantaloupe (about ½ a medium melon), sliced into wedges and cut with a small heart-shaped cookie cutter or into bite-size chunks
- 1/2 cup high-quality extra-virgin olive oil
- 1 handful fresh basil
- Sea salt and freshly ground black pepper
- 2 teaspoons freshly squeezed lemon juice (from about ¼ lemon)
- Crusty bread, for serving (optional)
Instructions
Burrata With Basil Olive Oil, Cantaloupe & Toasted Pistachios serves 3 original recipe by Food52.
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