Is there anything better than a combo of fruit, bread, herbs, and cheese? This stone fruit salad screams of fall, the changing of the seasons, and all the stone fruit you could possibly want.

It’s hearty without being healthy, and just tastes like your garden.

Ingredients:

2 slices proscuitto

1 9oz demi baguette, cut into approximately 1 inch pieces

2 Tbsp evoo

1/2 tsp dried basil

1 tsp dried italian parsly

1/2 tsp salt

1/4 tsp trader joes onion salt

1 donut peach

1 nectarine

1 yellow plum

1 purple plum

1 heirloom tomato

20 medium basil leaves

1 8oz burrata ball

2 oz avocado oil

3 oz white balsamic vinegar

1 tsp dijon mustard

1 tsp honey

1/4 tsp salt

1/8 tsp white pepper

Directions:

Preheat oven to 400.

On a tin foil lined sheet pan, place two slices of prosciutto. bake for 5 minutes, until just crispy. Remove from the oven. When cool, break into pieces.

Toss cubed bread with 2 Tbsp evoo, dried basil, parsley, tj’s onion salt and 1/2 tsp salt. Place on a tin foil lined sheet pan. Bake in oven for 15 minutes, tossing every 5 minutes. You want the cubes just slightly golden, but crispy on the outside, chewy on the inside. You aren’t trying to create croutons, just the illusion of stale bread.

In a mason jar, or similar lidded container, combine dijon mustard, honey, balsamic dressing, avocado oil, 1/4 tsp salt and 1/8 tsp pepper. Shake to combine.

In a large bowl, combine fruit (including tomatoes), basil, and bread. Top with burrata, crispy prosciutto, and drizzle with salad dressing.