Level up your burrata bruschetta the Curtis way: by adding sweet and juicy nectarines for an easy and impressive summer starter.
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In a small saucepan, combine the oil and garlic. Place over medium heat and cook, stirring frequently, for 3-4 mins or until the garlic is pale golden. Stir in the rosemary and cook, stirring frequently, for a further 20-30 secs or until garlic is crisp and golden and rosemary is crisp and aromatic. Using a slotted spoon, transfer garlic and rosemary to a plate. Set aside garlic oil to cool completely.
Place the burrata or mozzarella in a wide shallow serving bowl. Split the burrata open or tear mozzarella into large pieces. Reserve 2 tbs garlic oil. Spoon remaining garlic oil over burrata or mozzarella and sprinkle with half the garlic and rosemary. Season.
Prepare a barbecue grill or chargrill on medium-high heat. Brush bread with reserved garlic oil. Cook bread for 2 mins each side or until crisp and charred.
Spoon the burrata or mozzarella mixture over the bread. Drizzle with the balsamic glaze and top with nectarine or plum and basil. Sprinkle with lemon zest and remaining garlic and rosemary.