There are some flavor combinations that just sing, and this, my friends, is one of them. Burrata, with its creamy, dreamy interior, is the perfect canvas for the vibrant sweetness of summer cherries, especially when they’re just slightly crushed to release their juices. Add a little crunch from pistachios, a drizzle of good olive oil, and a whisper of fresh mint, and you’ve got an appetizer or light meal that feels incredibly luxurious yet comes together in mere minutes.

I stumbled upon this idea one sweltering afternoon when I had a surplus of beautiful cherries and a ball of burrata calling my name. The result was so unexpectedly delightful, it instantly earned a spot in my summer rotation. It’s elegant enough for guests but simple enough for a weeknight indulgence. The key is truly ripe cherries and good quality burrata; they are the stars of the show.

Burrata with Crushed Cherries and Pistachios

Yields: 2-4 servings

Prep time: 10 minutes

Ingredients

• 8 ounces burrata cheese, at room temperature
• 1 ½ cups fresh cherries, pitted and roughly crushed or halved
• 2 tablespoons shelled pistachios, roughly chopped
• 1 ½ tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh mint leaves, thinly sliced (optional, but highly recommended)
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread or crackers, for serving (optional)

Instructions

1. Gently unwrap the burrata and carefully place it in the center of a shallow serving dish or plate. Let it sit at room temperature for at least 15-20 minutes before serving, if it was refrigerated, as this enhances its creaminess.
2. While the burrata comes to temperature, prepare the cherries. Pit the cherries and then roughly crush them using a fork or your fingers in a small bowl. You want some whole pieces, some halved, and some truly mashed to release their juices.
3. Add the chopped pistachios, 1 ½ tablespoons of olive oil, and the thinly sliced mint (if using) to the crushed cherries. Stir gently to combine. Season the mixture with a pinch of flaky sea salt and a grind of black pepper.
4. Spoon the cherry and pistachio mixture generously over and around the burrata.
5. Finish with an additional drizzle of good quality extra-virgin olive oil and a final sprinkle of flaky sea salt and black pepper just before serving.
6. Serve immediately with crusty bread or crackers, if desired, to scoop up all the delicious juices.

Notes and Variations

• Cherries: Any sweet, dark cherry variety works wonderfully here. If cherries aren’t in season, you could try sliced peaches, figs, or even roasted grapes.
• Nuts: Toasted almonds or walnuts would be lovely substitutes for pistachios, or omit them entirely for a nut-free version.
• Herbs: While mint is fantastic, basil or a tiny bit of thyme could also complement the flavors.
• A touch of heat: A tiny pinch of red pepper flakes in the cherry mixture adds a subtle kick.
• Serving suggestion: This is also fantastic served over a bed of fresh arugula or mixed greens for a more substantial salad.

This dish truly embodies the joy of summer eating: fresh, simple, and utterly delicious. I hope you enjoy it as much as we do!