This dish — creamy burrata nestled among warm, honey-kissed roasted plums with a scattering of crunchy pistachios and bright thyme — has become my go-to for impromptu dinner guests. I first made it on a late-summer evening when the backyard tree was heavy with dark plums. The contrast between the cool, silky cheese and the caramelized, just-warm fruit felt like magic: sweet edges, a little tang from the fruit, a whisper of honey and olive oil, and the satisfying crunch of nuts. It’s one of those recipes that makes a simple loaf feel celebratory.

I love serving this when friends pop in — it looks impressive, but it's incredibly forgiving. The assembly is quick, the oven does the work, and you can tweak the toppings depending on what’s in your pantry. There’s something comforting about breaking open a ball of burrata while the plums are still warm and scooping it all up with a slice of grilled sourdough. This version balances temperature, texture, and flavor in a way that’s easy to repeat and hard to forget.

Ingredients

• Burrata: One ball of fresh burrata (about 4.5–5.3 oz). Look for a creamy, soft center and bright, intact outer shell — brands sold at specialty cheese counters or well-stocked supermarkets are best.
• Plums: Three ripe dark plums (about medium size). Choose fruit that give slightly under pressure for the best balance of sweetness and acidity; ripe but not over-soft plums will caramelize without falling apart.
• Olive oil: 1 tablespoon extra-virgin olive oil, plus more to drizzle. Use a fruity, peppery oil you enjoy raw — it will shine here.
• Sweetener: 2 teaspoons honey or maple syrup to help the plums caramelize and add a subtle floral note.
• Salt: A pinch of flaky sea salt to finish — the contrast makes the flavors pop.
• Pistachios: 2 tablespoons shelled pistachios, toasted and roughly crushed for crunch and a mild, buttery flavor.
• Thyme: 1 teaspoon fresh thyme leaves — small, lemony, herbaceous hits that cut the richness.
• Black pepper: Freshly cracked to taste, essential for warmth and balance.
• To serve: Grilled sourdough slices or seeded crackers. Optional: a drizzle of balsamic glaze or a fine grating of lemon zest to lift the dish.

Instructions

Preheat and prepare: Set your oven to 392°F (200°C). If using convection/fan, 356°F (180°C) works well. Halve and pit the plums, leaving the skin on for color and texture. Toss the cut plums in a small bowl with 1 tablespoon olive oil and 2 teaspoons honey or maple syrup so each piece is lightly coated. Roast the plums: Arrange the plum halves cut-side up on a rimmed baking tray lined with parchment or a light drizzle of oil. Roast in the preheated oven for 18–20 minutes, until the fruit is softened, juices are bubbling, and the edges have caramelized to a deep golden-brown. Watch the tray during the final minutes — sugars can go from caramelized to charred quickly. Remove and let cool slightly for about 5 minutes to retain warm contrast against the burrata. Assemble the plate: Place the burrata in the center of a shallow serving dish. Arrange the warm roasted plums around it, cut-side up so the glossy jammy juices gather in the bowl. Drizzle a little extra-virgin olive oil over the burrata and fruit so the cheese gleams. Add crunchy, herbaceous topping: Scatter 2 tablespoons of toasted, roughly crushed pistachios and 1 teaspoon fresh thyme leaves over the plums and cheese. Grind fresh black pepper over the top and finish with a delicate pinch of flaky sea salt. If using, finish with a light drizzle of balsamic glaze or a sprinkle of lemon zest for a bright, acidic note. Serve immediately: Offer warm grilled sourdough slices or crisp crackers on the side for scooping. Encourage guests to break the burrata open so the creamy center mixes with the warm fruit. Best eaten while the plums are still slightly warm.

Storage Tips

If you have leftovers, separate components for best quality. Store any unused burrata in its original liquid in a sealed container in the fridge and use within 24 hours for best texture. Roasted plums keep well in an airtight container for up to 3 days; reheat gently in a warm oven (300°F / 150°C) for five minutes to bring them back to eating temperature. Toasted pistachios should be stored in a cool, dry place in a sealed jar to retain crunch. Avoid assembling until ready to serve to preserve textures.

Ingredient Substitutions

If plums aren’t in season, ripe figs, halved peaches, or nectarines work brilliantly — adjust roasting time so softer fruit doesn’t collapse. Swap pistachios for toasted almonds or walnuts for a different crunch profile. For a dairy-free option, replace burrata with a firm, chilled coconut yogurt or a plant-based soft cheese and use maple syrup instead of honey to keep it vegan-friendly. If you need to avoid nuts, sunflower seeds toasted provide texture without changing flavor drastically.

Serving Suggestions

Serve this as an elegant starter or as a light main with a simple green salad dressed in lemon and olive oil. Grilled sourdough brushed with olive oil and lightly charred is my go-to accompaniment; seeded crackers add texture and convenience. For a composed plate, add a few peppery arugula leaves beneath the burrata to introduce contrast and color. A drizzle of balsamic glaze adds sweet acidity that pairs especially well with the caramelized plums.

Cultural Background

This pairing draws on Mediterranean sensibilities — soft, fresh cheese served with fruit and nuts is a classic tradition in Italy and surrounding regions. Burrata itself originates from Puglia, Italy, where the creamy center provides a luxurious mouthfeel; combining it with roasted fruit is a modern twist rooted in the age-old practice of contrasting dairy with seasonal produce. The addition of thyme and olive oil keeps the profile grounded in rustic Mediterranean flavors.

Seasonal Adaptations

In summer, use ripe stone fruit — peaches, nectarines, or plums. In autumn, swap to roasted pears or quince for a heartier note; add a touch of cinnamon to the roasting mix for warmth. For winter entertaining, roast persimmons with a squeeze of orange and a scattering of pomegranate arils at plating time for brightness. Small tweaks like switching honey to maple syrup change the character subtly but effectively with the seasons.

Meal Prep Tips

For easy entertaining, roast the plums ahead and cool completely; reheat briefly in a low oven before assembling. Toast and crush pistachios in advance and keep in a sealed jar. Keep burrata chilled until the last moment and finish with thyme and oil before guests arrive. Assemble at the table to keep warmth and texture intact — breaking the cheese open at the moment of serving creates the most dramatic presentation.

There’s a simple joy in serving a dish that feels elevated but is honest about its origins: seasonal fruit, quality cheese, good oil, and a few finishing touches. Make it your own by using what’s best at the market, and enjoy the small ritual of tearing bread and sharing the warm, creamy bites with people you love.