Mozzarella with Roasted Stone Fruit

Mozzarella with roasted stone fruit is a stunner of a summer salad that juxtaposes creamy fresh mozzarella and toasted artisanal bread with sweet roasted fruit.

A white oval platter topped with fresh mozzarella with roasted stone fruit and toasted bread pieces.

Sensual. Sumptuousity. Sexy. Just a few of the adjectives we’re hearing in conjunction with this stunner of a summer supper. Or brunch. Or something you settle into alongside a glass of cold wine whatever time of day or night. The creamy mozzarella, the crisp toasted bread, the richness of the olive oil and the sweetness of roasted stone fruits can’t quite be described. Just experienced.–Renee Schettler

Mozzarella with Roasted Stone Fruit

  • Quick Glance
  • Quick Glance
  • 20 M
  • 40 M
  • Serves 4
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Preheat the oven to 425ºF (220°C). Line an 8-or 9-inch (20-or 23-cm) baking dish with parchment paper.

Arrange the fruit, cut side up, in the prepared baking dish and sprinkle with 1 tablespoon of the vinegar along with the honey or sugar.

Roast until the tops begin to bubble and char at the edges and syrupy juices form in the bottom of the baking dish, 15 to 25 minutes. Remove from the oven and let cool slightly.

Meanwhile, in a separate baking dish large enough to hold the bread in a single layer, toss the bread with 2 tablespoons of olive oil and a good pinch of salt. Spread it evenly and bake until it’s nicely toasted, 5 to 10 minutes.

Tester tip: To speed things along, you can roast the fruit and bread at the same time, keeping a careful watch on the bread.

In a small bowl, mix together 2 tablespoons oil and 1 tablespoon vinegar, along with any juices leftover from roasting the fruit, and the chile flakes, if using. Season with salt and pepper.

On a large platter arrange the fruit and toasted bread and pour over the dressing. Add the mozzarella and basil. Drizzle with more oil as desired and serve.

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Recipe Testers' Reviews

This is a delicious summer salad. The fruit is luscious, as described. The nectarines were sweet and tender; the red plums stayed firm.

I prepped the fruit about an hour before cooking. My bread was fresh and soft. I pulled small pieces from the center and set it on a sheet pan to dry out for about an hour before mixing it with oil and baking (save the crust; for breakfast, I toasted it and then topped it with fresh tomatoes and mozzarella).

This has a permanent spot on our summer salad rotation!

As much as I love plums, I'll use 4 nectarines next time. I

I used a 2 1/2-quart French white Corningware dish. Just enough room for all the fruit.

My version—plums and apricots and burrata and ciabatta—was all fresh from the farmers market.

I roasted the fruit for 20 minutes but the bread toasting took only 5 minutes. When making the dressing, there was little juice leftover from the fruit roasting, but I scooped up every drop of what was available and it was beautifully red from the plums. My dish was sexier than the photo since the red plums were more visually stunning than the golden color of the peaches.

Between the olive oil used three times (the bread, the dressing, and the final drizzle) and the creamy cheese, this dish was surprisingly rich and would easily serve four, likely even more. It was so rich that we’d gladly consider the mozzarella option over the burrata option in the future–the burrata was terrific but the dish will hold its own with a good-quality mozzarella. Add the optional pinch of chile flakes? Absolutely yes next time!


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