In reply to Jenny.
I would probably sub whipped ricotta. The fresh kind, not ricotta salata.
version ai :
Burrata with Crushed Cherries and Pistachios
I hope you’ve been having a lovely summer! Things here have been a little quiet, a little slow-going, and a lot hot. There’s been a lot of this: 🥵. And a lot of this: 🏖️. We’re working on a big website redesign in the background, which is always an undertaking, and it’s meant a little less time for recipes and writing here, but I hope to be back to my usual rhythm in the coming weeks. We’ll see! Things always seem to take longer than you imagine. (This is me, every time, writing out my calendar for what I can accomplish in a day.)
This recipe from a few summers ago is one I am so happy to get to share with you today. It’s what I like to call a snack dinner — just a lot of things on a plate. But it’s also, if you wanted to get more fancy about it, an impressive and delightful appetizer for a crowd. I love the combination of sweet, sour, salty, herbaceous and creamy. It’s absolutely perfect for a hot summer night, a happy hour, or just, you know, a dinner for one.
One small note that it will make a splashy, pretty presentation if you’re able to place the burrata atop the cherry mixture for serving. If you try to mix it, it’s going to get really messy, really fast. And it’s not just for pretty; you want to get a little of everything in each bite, so leaving it in creamy piles for scooping is best.
I can’t wait to hear what you think of this one! I hope you all have a beautiful week.
Burrata with Crushed Cherries and Pistachios
Serves 4
For the Cherries:
- 1 pound cherries, pitted and roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon fine sea salt, or more to taste
- Pinch of red pepper flakes
- 2 tablespoons chopped fresh mint
For the Pistachios:
- 1/2 cup shelled pistachios, toasted
- 1 small garlic clove, peeled
- Pinch of red pepper flakes
- 1/4 teaspoon fine sea salt, or more to taste
- 1 tablespoon olive oil
To Assemble:
- 1 pound burrata, drained
- Crackers, toasts, or crusty bread for serving
Directions:
Make the cherries: Combine the chopped cherries, olive oil, red wine vinegar, salt, and red pepper flakes in a small bowl. Stir well and let sit at room temperature for at least 15 minutes to allow flavors to meld, or up to an hour. Just before serving, stir in the fresh mint.
Make the pistachios: Finely chop the pistachios, garlic, red pepper flakes, and salt together. You can do this by hand on a cutting board until everything is very finely minced, or pulse them together in a food processor. Transfer to a small dish and stir in the olive oil.
To assemble: Spread the cherry mixture over the bottom of a shallow serving bowl or plate. Carefully tear the burrata balls into smaller, irregular pieces and arrange them on top of the cherry mixture. Spoon the pistachio mixture over the burrata. Serve immediately with crackers, toasts, or bread.
Do ahead: Cherries can be mixed up to 1 hour ahead. Pistachios can be chopped and mixed up to 1 day ahead; store airtight at room temperature. Burrata should be added right before serving.
