Simple and seasonal plums and burrata with roasted crunchy lentils have a variety of tastes and texture making them a light and sophisticated way to start a summer meal.
- 1 cup cooked lentils (black, green or “French”)
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch kosher salt (or more to taste)
- pinch freshly cracked black pepper (or more to taste)
- 2 (4 oz) balls fresh burrata
- 4 ripe plums (or other stone fruit, halved, pitted and thinly sliced)
- 12 Fresh basil leaves as garnish
- 2 tablespoon balsamic vinegar
Make the crunchy lentils: Preheat the oven to 400 degrees F. Place the cooked lentils into a medium bowl and toss them with oil, garlic powder, onions powder, and a pinch of salt. Spread them out in as close to a single layer as possible on a parchment-lined baking sheet. Place them in the heated oven and let them roast 25 to 30 minutes, shaking and stirring them every 8 or 10 minutes to assure even cooking. Let them get quite browned and crunchy, but not burned. Use your judgment on total cooking time.
Remove from oven and slide the parchment off the sheet and onto the counter to cool. Try and keep the lentils in place during this transfer. Once cool, they may be stored covered at room temperature for up to 3 days. This recipe makes more than you need for the plums and burrata.
Assemble the plate: On a medium-sized serving platter, break open one ball of burrata, exposing its creamy interior. Leave the other ball intact so it stays as fresh as possible during the presentation. Guests may break into it as needed later. Spread the plum slices evenly around the platter, allowing some slices to sit right on the burrata. Sprinkle about ¼ cup of the crunchy roasted lentils on top. Garnish with basil leaves. Serve with the balsamic on the side, as only the tiniest drizzle is needed to enhance the sweet and creamy flavors of the fruit and cheese combination.