In reply to Jen P.
Ha, sounds about how we eat when our kids are away too!
version ai :
Burrata with Crushed Cherries and Pistachios
I feel like you know me pretty well at this point, how much I love things that are simple, fresh, in season and really easy to pull off for dinner when the idea of even turning on a burner feels impossible because of heat and general summer languor. And I feel like you know how much I love cherries, how every summer I’m trying to shove them into savory things when people just want them in dessert. But do you know how much I love burrata? And do you know how much I love things that look fancy and special but actually come together in mere minutes?
Because this burrata, crushed cherries and pistachios thing is a combination of all of the above and I couldn’t be happier about it, and couldn’t be more excited to share it with you. We’ve been eating it for dinner (with a little crusty bread) several nights a week for about a month now, or as a happy, show-stopping appetizer when we had friends over recently. It’s got a very specific sweet-savory-salty-creamy-crunchy thing happening and it makes your mouth extremely happy.
It’s very easy. You pit some cherries, smash them with a fork, add a little olive oil, vinegar (I use a sherry vinegar for this one), salt, and if you have them, pistachios. I love pistachios with cherries. I also love almonds with cherries, and would use them here too. Then, you drain your burrata (I usually use two for two people, or two as an appetizer for four, etc.), drizzle with olive oil and then scoop your cherry mixture over top. More flaky sea salt and cracked black pepper are never unwelcome. You could add some basil or mint, but honestly, I don’t think it needs it. The cherries, the soft burrata, the nutty pistachios and that little bit of brine from the vinegar are all it needs. It is truly perfect.
One year ago: Summer Squash Salad with Herbs and Feta
Two years ago: Chocolate Pudding Cake
Three years ago: Cherry Clafoutis
Four years ago: Baked Cherry Oatmeal
Five years ago: Raspberry Slab Pie
Six years ago: Zucchini and Ricotta Galette
Seven years ago: Blueberry Cream Pie
Burrata with Crushed Cherries and Pistachios
Yield:
2 to 4 servings
Prep time:
10 minutes
Ingredients
- 1 pound fresh cherries, pitted and chopped coarsely or crushed with a fork (about 2 cups prepared)
- 1 tablespoon olive oil, plus more for drizzling
- 1 to 2 teaspoons sherry vinegar (or white wine vinegar, or red wine vinegar), to taste
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 cup shelled pistachios, chopped coarsely, or sliced almonds
- 2 (4-ounce) balls fresh burrata, drained
- Flaky sea salt and fresh black pepper for serving
- Crusty bread, for serving (optional)
Directions
- In a medium bowl, combine the pitted cherries, 1 tablespoon olive oil, 1 teaspoon sherry vinegar, and 1/4 teaspoon fine sea salt. Use a fork to crush the cherries further into a chunky, slightly juicy, but still textured mixture. Stir in the pistachios. Taste and adjust seasonings: more vinegar for brine, more salt for brightness.
- Arrange the drained burrata balls on a small plate. Drizzle each with a little olive oil. Spoon the cherry mixture over the burrata. Finish with flaky sea salt and fresh black pepper.
- Serve immediately with crusty bread, if using.
