Name: Burrata with Roasted Plums, Pistachios & Thyme
Ingredients: 1 ball fresh burrata (125–150 g); 3 ripe dark plums (halved and pitted); 1 tbsp olive oil (plus extra to drizzle); 2 tsp honey or maple syrup; pinch flaky sea salt; 2 tbsp shelled pistachios (toasted and roughly crushed); 1 tsp fresh thyme leaves; cracked black pepper; Grilled sourdough or seeded crackers; Optional balsamic glaze or lemon zest

Burrata with Roasted Plums, Pistachios & Thyme

Cool creamy burrata against warm roasted plums, honeyed edges, and the crunch of pistachios with thyme. Perfect to share with bread while the fruit is still just warm.

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Ingredients

Main

1 ball fresh burrata 125–150 g
3 ripe dark plums halved and pitted
1 tbsp olive oil plus extra to drizzle
2 tsp honey or maple syrup
pinch flaky sea salt

Topping

2 tbsp shelled pistachios toasted and roughly crushed
1 tsp fresh thyme leaves
cracked black pepper

To serve

Grilled sourdough or seeded crackers
Optional balsamic glaze or lemon zest

Instructions

Roast the plums

Preheat oven to 200 °C (fan 180 °C). Toss plum halves with olive oil and honey. Place cut-side up on a baking tray and roast for 18–20 minutes, until bubbling, softened, and caramelised at the edges. Allow to cool slightly.

Assemble and serve

Place the burrata in the centre of a shallow serving dish. Arrange the roasted plums around it.
Drizzle with olive oil, scatter over the pistachios, thyme, and a grind of black pepper. Add balsamic glaze or lemon zest if using.
Eat straight away with warm sourdough or crisp crackers for scooping.

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