Plums with Burrata and Crunchy Roasted Lentils

Ingredients

• 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)

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