{"id":2520,"date":"2026-03-15T03:33:08","date_gmt":"2026-03-15T03:33:08","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2520"},"modified":"2026-03-15T03:33:08","modified_gmt":"2026-03-15T03:33:08","slug":"by-dawna-eastman-gallo","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2520","title":{"rendered":"By: Dawna Eastman-Gallo"},"content":{"rendered":"<p>Really love this idea-wondering if it would work with rehydrated craisins for a Thanksgiving appetizer. Also wondering about rosemary over mint\u2026<\/p>\n<p> version ai :<\/p>\n<h1 class=\"entry-title\">Burrata With Crushed Cherries and Pistachios<\/h1>\n<div class=\"entry-meta\">\n<span class=\"entry-date\"><time class=\"entry-date\" datetime=\"2023-07-11T09:00:54-04:00\">July 11, 2023<\/time><\/span><br \/>\n<span class=\"byline\"> by <span class=\"author vcard\"><a class=\"url fn n\" href=\"https:\/\/smittenkitchen.com\/about\/\">Deb Perelman<\/a><\/span><\/span><br \/>\n<span class=\"cat-links\"><span class=\"before\">Categories:<\/span> <a href=\"https:\/\/smittenkitchen.com\/category\/cherries\/\" rel=\"category tag\">cherries<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/cheeseboards\/\" rel=\"category tag\">cheeseboards<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/desserts\/\" rel=\"category tag\">desserts<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/no-cook\/\" rel=\"category tag\">no-cook<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/pistachios\/\" rel=\"category tag\">pistachios<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/quick-blitz\/\" rel=\"category tag\">quick blitz<\/a>, <a href=\"https:\/\/smittenkitchen.com\/category\/summer\/\" rel=\"category tag\">summer<\/a><\/span>\n<\/div>\n<p><!-- .entry-meta --><\/p>\n<div class=\"entry-content\">\n<p>Is this a dessert? A snack? An appetizer? A lunch? All of the above, obviously. This is another one of my most-favorite dishes from <a href=\"https:\/\/amzn.to\/3NXz1Qd\" target=\"_blank\" rel=\"noopener\">my new cookbook, Smitten Kitchen Keepers<\/a>, coming out in paperback next month, and if you\u2019ve been looking for a reason to preorder, this is it. It\u2019s a very summer-specific dish, dependent on juicy, ripe summer cherries, ideally red ones, with their ruby juice, crushed and scattered over a milky ball of burrata, then seasoned with a few bright flakes of salt, a swirl of fruity olive oil, and some toasted pistachios.<\/p>\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" alt=\"Burrata with Crushed Cherries and Pistachios on a plate.\" class=\"wp-image-19532\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-5_large.jpg\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-5_large.jpg 1000w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-5_square.jpg 768w\" \/><\/figure>\n<p>It sounds simple, and it is, but it\u2019s just the right alchemy: a burst of sweet-tart cherries with a little crunch from the pistachios and salt, all over a soft bed of what is essentially cheese cream. If burrata can feel too rich, too fatty, too much, the freshness of the cherries and the bright finish from the salt, olive oil, and pistachios keep it from becoming one-note. It\u2019s very balanced. And as a bonus, the colors are fantastic.<\/p>\n<p>What can you serve this with? As I said, it works at any time, but if you\u2019re looking for other pairings, the cookbook suggests serving it with <a href=\"https:\/\/smittenkitchen.com\/2023\/07\/halloumi-watermelon-and-mint-salad\/\" target=\"_blank\" rel=\"noopener\">grilled halloumi, watermelon, and mint salad<\/a> (from the same chapter!) or <a href=\"https:\/\/smittenkitchen.com\/2022\/07\/cherry-ricotta-cake-with-cornmeal-streusel\/\" target=\"_blank\" rel=\"noopener\">cherry ricotta cake with cornmeal streusel<\/a> (from my last book) for something sweet. I\u2019m thinking about it with some good bread and a crisp white wine later today, and for that, it will need a lot more cherries.<\/p>\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" alt=\"Close-up of burrata with crushed cherries and pistachios on a plate.\" class=\"wp-image-19531\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-7_large.jpg\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-7_large.jpg 1000w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/07\/Burrata-with-Crushed-Cherries-and-Pistachios-7_sq.jpg 768w\" \/><\/figure>\n<div class=\"jetpack-recipe-card\">\n<div class=\"jetpack-recipe-card-container\">\n<div class=\"jetpack-recipe-card-title-container\">\n<div class=\"jetpack-recipe-card-title\">Burrata with Crushed Cherries and Pistachios<\/div>\n<div class=\"jetpack-recipe-card-servings\">Serves 2 to 4<\/div>\n<div class=\"jetpack-recipe-card-clear\"><\/div>\n<\/div>\n<div class=\"jetpack-recipe-card-column\">\n<div class=\"jetpack-recipe-card-header\">Ingredients<\/div>\n<div class=\"jetpack-recipe-card-ingredients\">\n<ul>\n<li>1 pound (455 grams) dark sweet cherries, pitted<\/li>\n<li>1 tablespoon olive oil, plus more for drizzling<\/li>\n<li>1\/4 teaspoon kosher salt, plus more for sprinkling<\/li>\n<li>1 8-ounce (225-gram) ball burrata cheese, drained<\/li>\n<li>1\/4 cup shelled unsalted pistachios, toasted and coarsely chopped<\/li>\n<li>Flaky sea salt, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"jetpack-recipe-card-column jetpack-recipe-card-instructions-column\">\n<div class=\"jetpack-recipe-card-header\">Instructions<\/div>\n<div class=\"jetpack-recipe-card-instructions\">\n<ol>\n<li>Roughly chop 1\/2 cup of the pitted cherries and set aside.<\/li>\n<li>Combine the remaining cherries in a bowl with 1 tablespoon olive oil and 1\/4 teaspoon kosher salt. Using a potato masher, fork, or your hands, crush the cherries until they burst and release their juices, but not so much that they become a uniform paste. You want pieces and texture. Stir in the reserved chopped cherries.<\/li>\n<li>Place the burrata in a shallow bowl or plate. Spoon the crushed cherries and all of their juices over it. Top with the pistachios and a tiny drizzle more of olive oil and a few flakes of sea salt. Serve immediately.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"jetpack-recipe-card-clear\"><\/div>\n<\/div>\n<\/div>\n<p><small>Do more with fewer ingredients? This recipe is excerpted from <a href=\"https:\/\/amzn.to\/3NXz1Qd\" target=\"_blank\" rel=\"noopener\">Smitten Kitchen Keepers: New and Classic Recipes for Your Forever Files<\/a>, coming out in paperback in August. It is one of 100+ new recipes.<\/small><\/p>\n<\/div>\n<p><!-- .entry-content --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Really love this idea-wondering if it would work with rehydrated craisins for a Thanksgiving appetizer. Also wondering about rosemary over mint\u2026 version ai : Burrata With Crushed Cherries and Pistachios July 11, 2023 by Deb Perelman Categories: cherries, cheeseboards, desserts, no-cook, pistachios, quick blitz, summer Is this a dessert? A snack? An appetizer? A lunch? [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2520","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>By: Dawna Eastman-Gallo - cupcake recipe<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"By: Dawna Eastman-Gallo\" \/>\n<meta property=\"og:description\" content=\"Really love this idea-wondering if it would work with rehydrated craisins for a Thanksgiving appetizer. 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