1. Arrange the arugula in the center of a serving platter or plate. Place the burrata on top and use a fork to cut open the center. Sprinkle black pepper on top. 2. Arrange the fresh cherries on top of the arugula. Sprinkle with basil. 3. Arrange sliced bread around the burrata and arugula. Drizzle the whole platter with olive oil.
1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes. 4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.
