I feel like the whole world has a giant burrata moment going on for the past few years, one that I, too, have happily been a part of. The creamy, dreamy cheese is absolutely everywhere, and for good reason: it’s wildly delicious. A fresh burrata, maybe still cool from the market, with just a drizzle of olive oil, some salt and pepper, is one of the quickest, easiest, most luxurious things you can eat. What could be better?

Oh, this. This is better.

This is a little riff I’ve made on various iterations of the same salad, appetizer, snack, whatever-you-want-to-call-it that I’ve seen this summer that combines burrata with fruit. Usually, it’s peaches or melon. But I’ve been so captivated by how gorgeous the cherries look at our farmer’s market (not to mention the sheer pleasure of having a bowl to snack on at any given moment) that I had to see if they could hold their own with burrata. My hypothesis? Yes, they can. Cherries are a little less sweet than a peach or melon, but they bring a beautiful tartness, a jammy ripeness, and a perfect visual pop.

And because it’s me, and I can’t stop myself, I’ve given these crushed cherries a little edge: a few cracks of black pepper (a total revelation with ripe fruit, if you haven’t tried it yet), a little fresh oregano (a subtle note, but essential), a good bit of white wine vinegar (that tart edge again), and a tiny bit of olive oil. The cherries burst and bleed their juice, creating a syrupy base for the burrata.

The pistachios are the final piece, bringing a toasted, savory crunch. I could also see this with almonds or walnuts, if you prefer.

This is it. This is how you win summer, if you ask me. I hope you make it too.

Do more with burrata: Burrata with Roasted Cherry Tomatoes and Garlic

Burrata with Crushed Cherries and Pistachios

• 1 pound ripe cherries, stemmed and pitted
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh oregano leaves, minced or 1 teaspoon dried
• 1 tablespoon olive oil, plus more for serving
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sea salt, plus more for serving
• 2 (4-ounce) balls of burrata (or 1 larger 8-ounce ball)
• 1/4 cup toasted pistachios, chopped
• Crusty bread, for serving

In a medium bowl, combine the pitted cherries, pepper, oregano, olive oil, vinegar, and salt. Gently mash the cherries with a fork or a potato masher until they’re mostly broken down but still have some texture. Taste and adjust seasoning as needed, adding more salt or pepper if you think it needs it.

Arrange the burrata on a shallow serving plate. Spoon the crushed cherries and their juices over and around the burrata. Drizzle with a little more olive oil, sprinkle with a little more sea salt, and garnish with chopped pistachios. Serve with crusty bread for scooping.

Yields: 2 servings, maybe 3-4 as an appetizer
Prep time: 15 minutes