Pan-seared apricots with rosemary on burrata, topped with pine nuts and a drizzle of honey. A true summer dream! The apricots are simply seared in a pan with rosemary until beautifully caramelized. Then, arrange them on torn burrata and sprinkle with crunchy pine nuts. If you like, add a touch of honey on top. A perfect dish that unites sweet and savory flavors.
Ingredients:
4–5 apricots
2–3 sprigs rosemary
1 tbsp olive oil
1 tbsp honey
1 burrata
1 tbsp pine nuts, roasted
Flaky salt
Preparation:
Halve and pit the apricots. Sear the halves in a pan with a little oil until lightly caramelized. Tear the burrata, place apricots on top. Garnish with roasted pine nuts and a few flakes of salt, then serve.
