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.
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
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.