Burrata with Crushed Cherries and Pistachios – Summer Appetizer Recipe
Cherry-Glazed Burrata with Toasted Pistachios
A vibrant summer starter: creamy burrata topped with a burst of fresh cherries, a drizzle of olive oil, and the satisfying crunch of toasted pistachios.
Ingredients
Method
- Place burrata on a layer of paper towels and let it rest at room temperature for about 20 minutes to enhance its creaminess.
- While the cheese warms, halve or coarsely crush cherries: press each cherry lightly under the flat side of a knife or bottom of a glass until it splits, then remove the pit and reserve the juices.
- Tear the burrata into large chunks and arrange on a serving platter. Scatter the prepared cherries and any collected juices over the cheese.
- Drizzle generously with extra-virgin olive oil. In a dry skillet over medium heat, toast the pistachios for 2–3 minutes, stirring, until fragrant and slightly golden; let cool, then roughly chop.
- Sprinkle the toasted pistachios over the burrata and cherries. Finish with flaky sea salt, freshly ground black pepper, and tear the mint leaves over the top.
- Serve immediately with warm crostini and watch your guests dive in.
Cherry-Glazed Burrata with Toasted Pistachios
No rigid measures here—feel free to adjust quantities to suit your crowd. For the richest flavor, let your burrata come fully to room temperature before plating. If mini burrata balls are available, they stretch this recipe even further. In a pinch, stracciatella or top-quality ricotta (homemade or store-bought) makes a lovely stand-in.
- 1 pound (455 g) fresh burrata
- 1 pound (455 g) ripe cherries
- Extra-virgin olive oil, for drizzling
- 1/3 cup (40 g) salted, shelled pistachios
- A handful of fresh mint leaves
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Crostini, for serving
- Place the burrata on paper towels and let it rest at room temperature for about 20 minutes to reach peak creaminess.
- Meanwhile, halve or gently crush each cherry. To crush, press under the flat side of a knife or a heavy glass until it splits; discard pits and reserve the juices.
- Tear the warmed burrata into large pieces and spread them across your serving platter. Scatter the cherries and their juices on top.
- Drizzle liberally with extra-virgin olive oil.
- In a dry skillet over medium heat, toast the pistachios for 2–3 minutes until fragrant and just golden. Allow them to cool, then chop coarsely.
- Sprinkle the chopped pistachios over the burrata and cherries. Season with flaky sea salt and a few grinds of black pepper.
- Finish by tearing fresh mint leaves and scattering them over the dish. Serve at once with crostini.
Chef’s Special Tip
For an added flavor depth, toss the cherries with a teaspoon of aged balsamic vinegar before adding them to the burrata. It amplifies the sweet-tart contrast and gives the dish a gourmet touch.
