Description
A vibrant summer salad-style appetizer with juicy watermelon, nectarines, creamy burrata, and a fragrant basil oil finished with spicy-sweet hot honey.
Ingredients
Scale
- For the Basil Oil:
- 1 cup fresh basil leaves, packed
- 1/2 cup extra-virgin olive oil
- Pinch of salt
- For the Hot Honey:
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- For the Stacks:
- 2 pounds seedless watermelon, rind removed, cut into 1/2-inch rounds
- 3 ripe nectarines, thinly sliced
- 8 ounces fresh burrata, at room temperature
- Flaky sea salt, for finishing
- Fresh basil leaves, for garnish
Instructions
- For the Basil Oil: Bring a small pot of water to a boil and prepare an ice bath. Add basil leaves and blanch for 10 seconds, then immediately transfer to the ice bath. Drain and squeeze out excess water. Combine basil and olive oil in a blender and process until smooth. Strain through a fine-mesh sieve, pressing on solids. Season with salt. Set aside.
- For the Hot Honey: Combine honey and red pepper flakes in a small saucepan. Warm over medium heat for 3 to 4 minutes, stirring occasionally, until the honey is loose and fragrant. Remove from heat and let steep for 10 minutes. Strain if desired.
- Assemble the Stacks: Lay a watermelon round on each serving plate. Tear half the burrata and scatter over the watermelon. Arrange nectarine slices on top. Season with flaky sea salt. Repeat with another layer of watermelon, remaining burrata, and nectarines.
- Drizzle with basil oil and hot honey. Garnish with fresh basil leaves. Serve immediately.
Notes
If you can’t find burrata, use fresh mozzarella. For a less spicy hot honey, remove the chili flakes after steeping. Basil oil can be made a day ahead and stored in the fridge; bring to room temperature before drizzling.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 330 kcal
- Sugar: 22 g
- Fat: 21 g
- Carbohydrates: 28 g
- Protein: 12 g