Chef’s Recipe: Stone Fruit


Stone Fruit

Burrata, wild arugula, cucumber, seed crisps, red wine vinegar & honey

Makes approximately 6 servings

Ingredients Metric US
Arugula 150 grams 5 oz.
Red wine vinegar 90 ml 6 Tbsp
Wildflower honey 45 ml 3 Tbsp
Burrata 400 grams 1 1/2 cups
*Seed Crisps 1 recipe *prepare in advance to allow time to cool
Nectarines 2 each 2 each
Peaches 2 each 2 each
Plums 2 each 2 each
Sugar 15 grams 1 Tbsp
Basil fresh 6 large leaves 6 large leaves


  • Wash and then slice wedges of each stone fruit, and add to a medium bowl
  • Finely chop basil leaves and add to stone fruit
  • Add sugar to stone fruit and basil mix
  • Let sit at room temperature for 30 minutes
Ingredients Metric US
Cucumbers 400 grams 1 1/2 cups
Salt 5 grams 1 Tsp
White vinegar 30 ml 2 Tbsp


  • Wash and slice cucumbers into 1/4 inch rounds, and add to a medium bowl
  • Add salt and massage into cucumbers, add vinegar and toss
Seed crisps
Ingredients Metric US
Ground flax seeds 30 grams 2 Tbsp
Brown rice flour 30 grams 2 Tbsp
Sea salt 2.5 grams 1/2 tsp
Sunflower seeds 75 grams 1/3 cup
Pumpkin seeds 75 grams 1/3 cup
Hemp seeds 60 grams 1/4 cup
Chia seeds 15 grams 1 Tbsp
Boiling water 250 ml 1 cup
  • Preheat oven to 350°F and line a 13×18 baking sheet with parchment paper
  • Combine all dry ingredients into a medium mixing bowl
  • Pour boiling water over seed mixture and stir until there are no dry spots. Let sit for 15 minutes
  • Transfer to the prepared baking sheet using a rubber spatula. Spread into a thin and even layer as possible
  • Bake crackers for 35-45 minutes or until they have become toasty in colour and dry and hard to the touch
  • Let crackers cool completely prior to snapping into whatever size you prefer
To Assemble
  • On a large plate, spread arugula
  • Arrange stone fruit wedges and cucumbers slices on top of arugula
  • Rip the ball of Burrata into pieces and scatter on top of the fruit and cucumbers
  • Sprinkle with salt and pepper, and drizzle red wine vinegar and honey all over
  • Finish with seed crisps

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