{"id":2625,"date":"2026-07-08T19:48:17","date_gmt":"2026-07-08T19:48:17","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2625"},"modified":"2026-07-08T19:48:17","modified_gmt":"2026-07-08T19:48:17","slug":"by-deb-17","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2625","title":{"rendered":"By: deb"},"content":{"rendered":"

In reply to Mary<\/a>.<\/p>\n

Sweet cherries.<\/p>\n

version ai :<\/p>\n

\n
\n

Burrata with Crushed Cherries and Pistachios<\/h1>\n
\nDeb Perelman<\/a><\/span><\/span>\n<\/div>\n


\n<\/header>\n

<\/p>\n

\n

This dish, a very specific and perhaps very limited moment in time (mid-summer only, sorry) is something that happens in my kitchen with a regularity I don\u2019t apply to almost anything else. From the moment cherries come into season to the moment they disappear (which, in New York, is usually just a few weeks in July), I\u2019m eating them with burrata, toast, pistachios, olive oil, and sometimes, a little vinegar or salt. Most often, I just mash them with a fork and throw them on top, not much fussier than a tomato, which is what I\u2019m usually having with burrata and toast.<\/p>\n

But this year, I was thinking about how much of my cooking and eating has become something to write about, something to photograph, to try to coax into a recipe to share, and sometimes that feels less like it\u2019s for me, and more for the internet, and I hate that. So I resolved this year that there are many things I\u2019ll continue to cook off the cuff and for myself. This one, however, I just couldn\u2019t keep to myself because it\u2019s so good it deserves to be shared, just in case you, too, are going to spend the next few weeks trying to capture all the deliciousness of this too-short season.<\/p>\n

But just for you, a little less casual: instead of smashed cherries, I\u2019ve chopped them in chunks, added a little vinegar for acidity and salt and a touch of something sweet to ensure that even if your cherries aren\u2019t perfect, the finished dish will be. <\/p>\n

Serve it as an appetizer, a brunch, a light lunch, or even an odd dessert. You\u2019ll be happy to make its acquaintance, I promise. <\/p>\n

\"Burrata<\/a><\/p>\n

Previously:<\/b> Pan Bagnat<\/a> and The Best Chocolate Chip Cookies (Reboot)<\/a><\/p>\n\n

Burrata with Crushed Cherries and Pistachios<\/h3>\n

Loosely adapted from Food52<\/a><\/i><\/p>\n