Stone Fruit Panzanella | CUESA

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Returns March 17, 2022

Stone Fruit Panzanella


John Madriaga, Spruce

This recipe was demonstrated for CUESA’s Market to Table program on May 30, 2015.

Serves 2 to 4


Basil Pesto
4 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts
2 cloves garlic
¼ cup freshly grated parmesan cheese
¼ cup freshly grated pecorino cheese
1 teaspoon kosher salt

3 pieces stone fruit (e.g., peach, nectarine, plum, apricot)
½ cup plus 1 teaspoon extra virgin olive oil, divided
1 tablespoon lemon vinegar
1 cup ¼ inch diced English or Japanese cucumber, peeled
1 loaf country bread, sliced diagonally into ½ inch thick slices
4 ounces fresh burrata cheese
1 teaspoon Maldon sea salt
2 tablespoons basil pesto
½ cup red frill mustard or other greens, for garnish


For the pesto: Using a blender or food processor, combine the basil, olive oil, pine nuts and garlic until a thick, paste-like sauce forms. Add the cheeses and salt and blend until smooth. Set aside. This can be done up to 1 day ahead. If making ahead, top with an extra coat of olive oil and chill.

For the panzanella: Rinse and dry the fruit. Slice each piece in half along the indentation and twist each half off the pit in the middle. If necessary, use a spoon to remove the flesh from the pit. In a large bowl, combine ¼ cup olive oil, vinegar, stone fruit, and cucumber. Place the bowl in the refrigerator to macerate for 30 minutes.

For the grilled bread: Preheat broiler to medium-high. Brush both sides of the bread generously with oil; season with salt and pepper.  Broil 4 inches from the heat source until golden, about 1-2 minutes per side. Dice into ½ inch cubes

To finish: Add 2 cups of the diced, grilled bread to the stone fruit mixture and set aside to allow the bread to soak up some of the juices. Using a shallow serving bowl, gently place the burrata in the bottom and spread it around. Sprinkle with the Maldon salt and drizzle with the remaining 1 teaspoon olive oil. Spoon the stone fruit and bread mixture over the cheese, and garnish with dollops of pesto and the mustard greens. Serve and enjoy immediately.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »