Plum & Burrata Flatbread with Balsamic and Arugula

Plum and Burrata Flatbread with Basil, Arugula, and Balsamic Glaze

Do you remember that microwave popcorn from the 90s that was dyed bright colors? But you didn’t know what color you were getting until you popped it and opened the bag? Pop-Secret or something?

Buying plums is kind of the same deal.

All I wanted was a few red plums. Is that too much to ask? Not red skin, mind you, but plums that are actually red on the inside.

Red & Yellow Plum Flatbread with Burrata, Basil, Arugula, and Balsamic Glaze

You can’t just go out and buy a red plum and expect a perfectly scarlet interior, as the ‘red’ designation doesn’t refer to the inside color, but rather the outside skin. I literally bought plums 4 straight weeks in a row thinking they were red inside, trying red plums and black plums and even black pluots, and yet every time I sliced one open it was all yellow (earworm alert, sorry).

Not that there is anything wrong with yellow plums, but I had a vision in my head of this flatbread that was just as defined as the vision in my stomach, and it involved a combination of both red and yellow plums. I refused to photograph it any other way.

But here’s the thing… this flatbread? You could make it with just about any fruit. Strawberries in spring. Peaches in the summer. Even figs which are just coming into their peak season right about now.

Because really, what fruit doesn’t benefit from a little (er, a lot) of creamy burrata and a drizzle of thick and sweet balsamic glaze?

[recipe]