This dish is one of those simple combinations that feels like a celebration even on an ordinary evening. I first put burrata alongside roasted stone fruit on a late-summer night when the plums in my neighbor's tree were impossibly sweet. The contrast between the cool, pillowy cheese and the warm, caramelized fruit was immediate and addictive. It has since become my preferred way to start a meal when friends come over: easy to prepare, visually lovely, and utterly conversational at the table.

What makes this plate sing is the balance of textures and temperatures. The burrata stays cool and creamy in the middle while the plum halves, roasted until their juices bubble and their edges char slightly, offer pockets of sweet-tart heat. Toasted pistachios add a salty crunch and thyme introduces a herbaceous note that ties the whole composition together. Serve it with warm grilled sourdough or crisp crackers and you have a shareable starter that disappears fast.

Ingredients

• Burrata: 1 ball fresh burrata (about 4.5 to 5 ounces). Look for a soft, milky burrata from a reputable producer; the fresher the cheese the creamier the interior and the better the contrast with warm fruit.
• Plums: 3 ripe dark plums, halved and pitted. Choose firm but juicy fruit with deep color; those specs will caramelize nicely without turning to mush when roasted.
• Olive oil & Honey: 1 tablespoon extra-virgin olive oil and 2 teaspoons honey or maple syrup. Use a fruity extra-virgin oil for brightness and a runny honey for quick glazing.
• Salt & Pepper: A pinch of flaky sea salt and freshly cracked black pepper to finish—these small touches amplify sweetness and provide savory balance.
• Pistachios: 2 tablespoons shelled pistachios, toasted and roughly crushed. Toasting deepens their aroma and gives a satisfying crunch against the creamy cheese.
• Fresh thyme: 1 teaspoon picked leaves. The thyme lends a subtle herbal lift without overpowering the fruit or cheese.
• To serve: Grilled sourdough slices or seeded crackers. Optional: a drizzle of balsamic glaze or a little lemon zest to brighten the plate.

Instructions

Step 1 – Preheat and prepare the fruit:Preheat the oven to 400°F (fan 360°F). Halve and pit the plums, then toss them gently in a bowl with 1 tablespoon olive oil and 2 teaspoons honey or maple syrup so each cut surface is lightly glazed. Arrange the plums cut-side up on a baking sheet lined with parchment to catch the sticky juices.Step 2 – Roast until caramelized:Roast the plums for 18 to 20 minutes. Look for bubbling juices and caramelized edges; the plums should be softened but still holding their shape. If your plums are extremely ripe reduce time to 14 to 16 minutes. Remove from the oven and allow them to cool slightly while you prepare the rest of the plate.Step 3 – Toast pistachios and finish seasoning:While the plums roast, warm a small skillet over medium heat and toast 2 tablespoons pistachios for 2 to 3 minutes until fragrant, stirring frequently to avoid burning. Roughly crush them with the back of a spoon or a knife. Have your thyme leaves picked and ready and set out flaky sea salt and freshly ground black pepper.Step 4 – Assemble and serve:Place the burrata in the center of a shallow serving dish. Arrange the warm plum halves around the cheese. Drizzle a little extra-virgin olive oil over the burrata, scatter over the crushed pistachios and thyme leaves, and finish with a pinch of flaky sea salt and a grind of black pepper. Add a drizzle of balsamic glaze or a sprinkle of lemon zest if using. Serve immediately with grilled sourdough or crisp crackers for scooping the warm fruit and creamy center.

Storage Tips

Leftover components store best separately. Keep any extra roasted plums in an airtight container in the refrigerator for up to three days; reheat in a warm oven (300°F) for 6 to 8 minutes to revive their juices. Burrata should be consumed the same day it’s opened, but if you must store it keep it in its liquid in a sealed container and use within 24 hours for best texture. Toasted pistachios maintain crunch for up to a week in a jar at room temperature; if you plan to prep ahead, keep nuts separate until serving to preserve contrast.

Ingredient Substitutions

If plums are out of season substitute ripe peaches, apricots, or pears; peaches offer a silkier texture while pears become beautifully caramelized and slightly firmer. For a nut-free variation swap toasted pumpkin seeds for pistachios. If dairy is a concern, replace burrata with a high-quality dairy-free soft cheese or a thick, plain coconut yogurt (though texture and flavor will change). Use pure maple syrup instead of honey for a vegan-friendly glaze—maple pairs especially well with stone fruit.

Serving Suggestions

Serve warm with slices of grilled sourdough rubbed lightly with garlic or a platter of seeded crackers for crunch. Complement the plate with a simple green salad dressed in lemon and olive oil to cut through the richness. For a more substantial spread, add thin prosciutto slices or a bowl of marinated olives. Garnish with a scatter of microgreens or a few extra thyme sprigs to add color and a fresh herbal note.

Cultural Background

This style of combining fresh cheese with fruit has deep roots in Mediterranean kitchens where seasonal produce meets simple dairy preparations. Burrata itself is an Italian creation from the Puglia region, traditionally enjoyed with tomatoes or crusty bread. Pairing it with roasted stone fruit is a natural evolution: bakeries and markets inspired cooks to try fruit with creamy cheese across summer and early autumn when fruit is sweetest. The addition of thyme nods to classic herb pairings common across southern European cooking.

Seasonal Adaptations

In summer lean into peaches, nectarines, or figs; in autumn choose plums, pears, or quince that have been roasted with a touch of honey. For winter entertaining use roasted citrus segments with a bit of sugar and a splash of aged balsamic. Herbs can shift with seasons: swap thyme for rosemary in winter or fresh basil in high summer for a distinctly different aromatic profile.

Meal Prep Tips

Prepare components ahead for quick assembly: roast plums up to a day in advance and keep them refrigerated; toast and crush pistachios up to three days ahead. Bring roasted fruit back to a gentle warmth in a low oven before serving and assemble just before guests arrive to preserve the creaminess of the burrata. Pack the components separately if transporting to a picnic and combine on site for the best texture contrast.

There’s something joyful about breaking open the burrata and letting the creamy center mingle with warm fruit and crunchy nuts. It’s easy, adaptable, and always encourages sharing—an ideal start to any relaxed meal.