Would love to find a way to make this for the cherry fans in the family as part of an appetizer spread on Christmas Eve, it is a well loved summer dish. Thoughts on using defrosted frozen cherries or should I just leave it as a summer dish.
version ai :
Burrata with Crushed Cherries and Pistachios
Is there anything more perfect than a bowl of ripe cherries? Yes, perhaps. A bowl of ripe cherries that have been gently crushed with flaky salt and a spoonful of red wine vinegar and then drizzled over a ball of creamy burrata, with a little sprinkling of pistachios. Yes, okay, that’s better.
There are very few things in my life that require a knife and fork. I exaggerate! But I do love casual, eat-over-the-counter-or-standing-in-the-kitchen food. Things you can share or have all to yourself. Or, rather, I don’t love fuss in the summer, especially with food. I crave cold, crisp, refreshing things. Things that don’t require a stove, or an oven, or even much chopping. And this is exactly that.
I don’t know that I’ve ever seen a burrata, a ball of fresh mozzarella stuffed with cream, look so beautiful. The crushed, tangy cherries create a stunning, bright crimson pool around it. The pistachios, a textural counterpart. The only problem is that it is so delicious, it is unlikely to last more than five minutes, which is a problem I am more than happy to have. And solve.
One year ago: No-Bake Strawberry Chocolate Icebox Cake
Two years ago: Baked Zucchini Fries
Three years ago: Apricot and Gorgonzola Salad
Four years ago: Cherry Chocolate Chip Oatmeal Cookies
Five years ago: Tomato and Halloumi Salad with Grilled Bread
Six years ago: Frozen Yogurt Bark
Burrata with Crushed Cherries and Pistachios
- 1 pound sweet cherries
- 1 to 2 tablespoons red wine vinegar (more to taste)
- Flaky sea salt
- 8 ounces (225 grams) burrata
- 2 tablespoons shelled pistachios, roughly chopped
- Crusty bread or crackers, for serving
Stem and pit the cherries. Place them in a medium bowl and crush them gently with a fork. You want them mostly broken down but still with some chunks. Stir in 1 tablespoon red wine vinegar and 1/4 teaspoon flaky sea salt. Taste and add remaining vinegar and/or salt if needed.
Place burrata on a plate or in a shallow bowl. Spoon cherry mixture over it. Sprinkle with pistachios. Serve immediately with crusty bread or crackers for scooping.
