Plums with Burrata and Crunchy Lentils

1 cup cooked lentils
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 to 2 pinches kosher salt
1 to 2 pinches freshly cracked black pepper
2 (4-ounce) balls fresh burrata
4 ripe plums (or similarly-sized other stone fruit, halved, pitted and cut into 1/4- to 1/3-inch slices)
12 fresh basil leaves as garnish
2 tablespoons balsamic vinegar
6 to 8 thin, crunchy breadsticks (optional)

Make the crunchy lentils: Preheat the oven to 400° F. Place the cooked lentils into a medium bowl and toss them with oil, garlic powder, onion powder, and a big pinch or two salt and pepper. Spread them out in as close to a single layer as possible on a parchment-lined baking sheet.

Place them in the heated oven and let them roast 25 to 30 minutes, shaking and tossing them every 8 or 10 minutes to assure even cooking. Let them get quite browned and crunchy, but not burned. Use your judgment on total cooking time.

Remove from oven and slide the parchment and the lentils off the sheet and onto the counter to cool. The lentils may be stored covered at room temperature for up to 3 days. This recipe makes more than you need for the plums and burrata.

Assemble the plate: On a medium-sized serving platter break open one ball of burrata, exposing its creamy interior. Leave the other ball intact so it stays as fresh as possible during presentation.

Spread the plum slices evenly around the platter, allowing some slices to sit right on the burrata. Sprinkle about 1/4 cup of the crunchy roasted lentils on top, saving more for passing at the table. Garnish the plate with basil leaves.

Serve with balsamic on the side, as only the tiniest drizzle is needed to enhance the sweet and creamy flavors of the fruit and cheese combination. Serve with breadsticks (optional).

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