Burrata With Crushed Cherries and Pistachios
Cherry Pistachio Burrata
Creamy torn burrata topped with juicy crushed cherries, pistachios, mint, olive oil, flaky salt, and crisp crostini.
This burrata platter is a fast summer appetizer built around the contrast of cool, creamy cheese and ripe cherries that have been crushed just enough to release their juice. The cherries behave almost like a quick fresh sauce, pooling around the burrata with olive oil and catching bits of flaky salt.
Pistachios add the crunch that keeps the dish from feeling too soft, while mint brings a clean herbal lift. Nothing needs to be cooked, and the most important detail is letting the burrata lose its refrigerator chill so the center is soft and creamy when it is torn open.
Serve the platter with crostini, toasted sourdough, or sturdy crackers so guests can scoop up cheese, cherry, pistachio, and mint in one bite. It is best assembled close to serving time, but the cherries and pistachios can be prepared a little ahead so the final dish comes together quickly.
Nutrition (per serving)
Directions
-
1
Drain the burrata well and set it on a paper towel for a few minutes. Let it stand at cool room temperature for 20 to 30 minutes if time allows.
-
2
Tear the burrata into large creamy pieces and spread them across a shallow serving platter.
-
3
Working one cherry at a time, press it with the side of a knife or the bottom of a sturdy glass until it splits, then remove the pit.
-
4
Tear or halve the crushed cherries and scatter them over the burrata, spooning any collected cherry juice onto the platter.
-
5
Drizzle the burrata and cherries evenly with the olive oil.
-
6
Coarsely chop or crush the pistachios into irregular pieces, then sprinkle them over the cherries and cheese.
-
7
Finish with torn mint, flaky sea salt, and black pepper. Serve right away with crostini for scooping.
Ingredients
- Burrata, drained:1 lb
- Fresh sweet cherries:1 lb
- Extra-virgin olive oil:2 tbsp
- Salted shelled pistachios:1/3 cup
- Fresh mint leaves, torn:2 tbsp
- Flaky sea salt:1/2 tsp
- Freshly ground black pepper:1/4 tsp
- Crostini, for serving:24
Tips & Notes
- For the creamiest texture, take burrata out of the refrigerator before you start prepping the cherries.
- If cherries are very large, slice them after pitting so each scoop gets fruit and cheese together.
- Fresh ricotta or stracciatella can stand in for burrata, though the texture will be slightly different.
- Add the mint just before serving so it stays bright and fresh.
