burrata with crushed cherries and pistachios – smitten kitchen

burrata with crushed cherries and pistachios – smitten kitchen

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Psst: You really don’t need a recipe for this but I’m sharing the proportions I used, loosely. I photographed a small plate of it with just half of everything. You’ll be happier if you make the full amount, listed below!

Some additional burrata advice: Burrata is at its most nuanced and creamy when it’s been allowed to come to room temperature, or just below. If you can find them, mini balls of burrata (Liuzzi and BelGioso brands sell them) always feel like they stretch further in dishes like this. Can’t find fresh burrata? The next best thing is stracciatella, which is basically the creamy, scrappy inside of a ball of burrata, but it is sometimes even harder to find. My favorite easier swap is a high-quality fresh ricotta, storebought or homemade.

  • 1 pound (455 grams) burrata
  • 1 pound (455 grams) fresh cherries
  • Olive oil
  • 1/3 cup (40 grams) salted, shelled pistachios
  • A sprig of two of fresh mint
  • Flaky sea salt
  • Freshly ground black pepper
  • Crostini for serving
Drain burrata on a paper towel and ideally let it come to room temperature or a little below before using for the maximum creaminess and flavor. Tear burrata into chunks and scatter on a serving platter.

Although I have a cherry pitter, I prefer the cherries here crushed or sliced open. To crush them, use the side of a knife or even the bottom of a heavy glass to press the cherry into a cutting board or plate until you can easily remove the pit. Tear the cherry in half and scatter over the burrata. Repeat with remaining cherries. Yes, this makes a mess but a delicious one: pour any accumulated cherry juices over the cherries on the burrata. To slice cherries open, run a paring knife around the cherry, cutting to the center, twist the sides apart, and fish out the pit.

Drizzle cherries and burrata with olive oil.

Either coarsely chop the pistachios or you can use the back of a heavy pan to crush them into irregular pieces. Sprinkle the pistachios over the cherries and burrata, followed by flaky sea salt, grinds of black pepper, and fresh mint. Serve with crostini and watch it vanish.


burrata with crushed cherries and pistachios – smitten kitchen

Burrata with Cherries and Pistachios

A delightful dish combining creamy burrata, fresh cherries, and crunchy pistachios, perfect for sharing with crostini.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheese
  • 1 pound burrata Let it come to room temperature for better flavor.
Fruits
  • 1 pound fresh cherries Crushed or sliced open for better texture.
Nuts and Spices
  • 1/3 cup salted, shelled pistachios Can be coarsely chopped or crushed.
  • flaky sea salt
  • freshly ground black pepper
For Serving
  • crostini For serving.
  • 1 sprig fresh mint For garnish.
Oils
  • olive oil For drizzling.

Method
 

Preparation
  1. Drain burrata on a paper towel and let it come to room temperature.
  2. Tear burrata into chunks and scatter on a serving platter.
  3. Crush or slice open the cherries and scatter them over the burrata.
  4. Pour any accumulated cherry juices over the burrata.
Assembly
  1. Drizzle the burrata and cherries with olive oil.
  2. Coarsely chop/crush the pistachios and sprinkle them over the cherries and burrata.
  3. Season with flaky sea salt, freshly ground black pepper, and fresh mint.
  4. Serve with crostini.

Notes

Burrata is best enjoyed at room temperature for maximum creaminess. Use mini balls of burrata if available for easier serving. Stracciatella or a high-quality ricotta can be used as alternatives.