I can not stay away from burrata right now. I want it topped with all the things.

And right now those things are all the stone fruits, all the heirloom tomatoes, fresh grilled corn, rye panzanella, shallots, and a homemade vin.

Ingredients:

2 slices of rye bread

evoo

pinch of salt

1 ear grilled white corn, kernels removed

2 cups diced mixed heirloom tomatoes

1/2 cups quartered and pitted cherries

1/2 large shallot, jullianed

2 oz evoo

2 oz white wine vinegar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dijon

1/2 Tbsp sugar

4 oz burrata

evoo

cracked black pepper

sunflower microgreens

Directions:

Preheat oven to 400.

Cut rye into bite sized pieces and toss with evoo and a pinch of salt.

Toast in oven for 10 minutes. Remove and set aside.

Toss together corn, tomatoes, cherries, shallot, 2 oz evoo, vinegar, 1/2 tsp salt, pepper, dijon, and sugar. Set aside for 10 minutes.

Break apart burrata and spread on plate.

Top with tomato mixture.

Place rye bread around and on top of fruit.

Drizzle with evoo and cracked black pepper.

Top with micro greens.