Summer Fruit Plate
Ingredients
The fruits
-
2
cups
fresh berries (blueberries, blackberries, strawberries, raspberries)
-
2
nectarines and/or peaches, sliced
-
1
mango, diced
-
1
cup
fresh cherries
-
8
fresh figs
-
½
cantaloupe, sliced or cubed
-
½
small
watermelon, sliced or cubed
The accompaniments
-
honeycomb or honey
-
honey roasted almonds
-
fresh basil
Pesto Rolled Mozzarella
-
2
cups
fresh basil
-
⅓
cup
toasted pine nuts
-
⅓
cup
fresh parmesan cheese, grated
-
½
cup
olive oil
-
salt and pepper to taste
-
8
ounces
buffalo mozzarella balls or bocconcini
Instructions
- Arrange all the fruits on a large serving plate.
- Serve with the pesto rolled mozzarella.
- Keep the plate cool until ready to serve.
- For the pesto rolled mozzarella, finely chop the basil and add it to a bowl.
- Chop the pine nuts and add them to the bowl with basil and arugula.
- Add parmesan and a pinch of salt and pepper.
- Pour in the olive oil and mix well, mashing the ingredients together.
- Toss the mozzarella with a few tablespoons of the pesto and serve alongside the fruit plate.
Nutrition Facts (estimated)
Servings
6
Calories
542
Total fat
30g
Total carbohydrates
60g
Total protein
10g
Sodium
300mg
Cholesterol
25mg
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