LOVED this! smashing the cherries made it look like a murder sceneā¦.but everyone raved about this! Going to try it with fresh ricotta next time.
version ai :
Burrata with Crushed Cherries and Pistachios
You can call it a fruit and cheese plate, but such a description feels too demure for the absolute pleasure of this dish. This is what you serve your friends after they come over for dinner, when youāre leaning back in your chairs, still full but ready for something just a little sweet, a little salty, a little rich, a little refreshing. That itās no-cook, no-fuss and comes together in just minutes, just when you think youāve got nothing more to give, is all the more reason to love it, and to want to make it again and again.
As written, this is not a meal; this is more of a light appetizer, a snack, or what you bring to a party. If you wanted to make it more of a meal, I would add a big handful of arugula or some very thin slices of prosciutto or crusty bread to scoop everything up with. I think it would be fantastic with grilled peaches or nectarines in place of the cherries and would use a similar recipe to create a savory plum dish in the fall.
And then there are the comments Iāve gotten that itās simply a deconstructed cheese board, and I understand that thought too. But I think thereās a difference in flavor and intent: a cheese board is a collection of things you eat together. Here, however, the cherries are actively macerated (softened, releasing juices and absorbing flavor) in lime juice, oil and honey, which creates a sauce, and then spooned right over the burrata. If I donāt mention a crusty bread, itās only because I like to eat it with a spoon and I would be surprised if you donāt, too.
Do ahead: The crushed cherries can be made several hours in advance and kept in the fridge. Bring it back to room temperature before serving.
Popular Recipes
