Chefs Eric Patterson and Jen Blakeslee of The Cook's House in Traverse City, Michigan, are pros at harmonizing flavors, textures and aromas. With creamy cheese, savory corn puree, fruit, herbs and olive oil, this is a mic drop of an appetizer that's much easier than it looks.

Source: Midwest Living


Carson Downing

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, melt butter over medium-low heat. Add onion; cook until translucent, about 5 minutes. Add corn and a pinch of salt; cover and cook 3 minutes. Add milk; continue cooking, covered, 5 minutes. Remove from heat; cool slightly. Place corn mixture in a blender; cover and puree. Keep warm.

  • In a medium saucepan, combine sugar and water. Bring to a boil, stirring to dissolve sugar; reduce heat. Add cardamom pods; let simmer, uncovered, 5 minutes. Add stone fruit; let simmer, uncovered, to soften fruit slightly, 1 to 2 minutes. Remove pan from heat. Remove fruit from syrup. When cool enough to handle, slice fruit and return to warm syrup until ready to serve.

  • Preheat oven to 425°. Brush bread with olive oil. Place on a baking sheet. Bake until toasted, about 8 minutes.

  • Divide corn puree among four plates or shallow bowls. Place some Burrata in the middle of the puree. Using a slotted spoon, remove stone fruit pieces from syrup (see Tip) and arrange pieces around Burrata. Drizzle with a little olive oil and add a sprinkle of flaky salt. Garnish with mint and basil. Serve with toasted bread.


Don't throw away the syrup! Discard the cardamom pods and use it to sweeten tea, flavor cocktails or top pancakes. Store in a jar or bottle for up to 2 weeks in the refrigerator.

Nutrition Facts

542 calories; total fat 15g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 32mg; sodium 609mg; potassium 286mg; carbohydrates 91g; fiber 3g; sugar 64g; protein 13g; trans fatty acidg; vitamin a 627IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 77mcg; vitamin b12mcg; calcium 234mg; iron 2mg.