{"id":2629,"date":"2026-07-15T02:02:01","date_gmt":"2026-07-15T02:02:01","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2629"},"modified":"2026-07-15T02:02:01","modified_gmt":"2026-07-15T02:02:01","slug":"by-deb-18","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2629","title":{"rendered":"By: deb"},"content":{"rendered":"

In reply to Jen P<\/a>.<\/p>\n

Ha, sounds about how we eat when our kids are away too!<\/p>\n

version ai :<\/p>\n

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Burrata with Crushed Cherries and Pistachios<\/h1>\n
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\n\t\t\t\tsmitten<\/a><\/span>
\n\t\t\t | <\/span>
\n\t\t\tRecipes<\/a>, Dessert<\/a>, Fruit Recipes<\/a><\/span>
\n\t\t\t\t\t\t256 Comments<\/a><\/span>\n\t\t\t\t\t<\/div>\n


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\"Burrata<\/p>\n

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\u2019m 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?<\/p>\n

Because this burrata, crushed cherries and pistachios thing is a combination of all of the above and I couldn\u2019t be happier about it, and couldn\u2019t be more excited to share it with you. We\u2019ve 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\u2019s got a very specific sweet-savory-salty-creamy-crunchy thing happening and it makes your mouth extremely happy.<\/p>\n

\"Burrata<\/p>\n

It\u2019s 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\u2019t 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.<\/p>\n

\"Burrata<\/p>\n

\"Burrata<\/p>\n

One year ago:<\/b> Summer Squash Salad with Herbs and Feta<\/a>
\nTwo years ago:<\/b> Chocolate Pudding Cake<\/a>
\nThree years ago:<\/b> Cherry Clafoutis<\/a>
\nFour years ago:<\/b> Baked Cherry Oatmeal<\/a>
\nFive years ago:<\/b> Raspberry Slab Pie<\/a>
\nSix years ago:<\/b> Zucchini and Ricotta Galette<\/a>
\nSeven years ago:<\/b> Blueberry Cream Pie<\/a><\/p>\n

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Burrata with Crushed Cherries and Pistachios<\/h2>\n

\"Burrata<\/p>\n

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Yield:<\/h3>\n

2 to 4 servings<\/p>\n<\/div>\n

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Prep time:<\/h3>\n

10 minutes<\/p>\n<\/div>\n<\/div>\n

Ingredients<\/h3>\n