Some further burrata recommendation: Burrata is at its most nuanced and creamy when it’s been allowed to return to room temperature, or simply beneath. If you’ll find them, mini balls of burrata (Liuzzi and BelGioso manufacturers promote them) all the time really feel like they stretch additional in dishes like this. Can’t discover contemporary burrata? The following neatest thing is stracciatella, which is mainly the creamy, scrappy inside a ball of burrata, however it’s generally even tougher to search out. My favourite simpler swap is a high-quality contemporary ricotta, storebought or selfmade.
- 1 pound (455 grams) burrata
- 1 pound (455 grams) contemporary cherries
- Olive oil
- 1/3 cup (40 grams) salted, shelled pistachios
- A sprig of two of contemporary mint
- Flaky sea salt
- Freshly floor black pepper
- Crostini for serving
Though I’ve a cherry pitter, I choose the cherries right here crushed or sliced open. To crush them, use the facet of a knife and even the underside of a heavy glass to press the cherry right into a chopping board or plate till you may simply take away the pit. Tear the cherry in half and scatter over the burrata. Repeat with remaining cherries. Sure, this makes a multitude however a scrumptious one: pour any accrued cherry juices over the cherries on the burrata. To slice cherries open, run a paring knife across the cherry, chopping to the middle, twist the edges aside, and fish out the pit.
Drizzle cherries and burrata with olive oil.
Both coarsely chop the pistachios or you should use the again of a heavy pan to crush them into irregular items. Sprinkle the pistachios over the cherries and burrata, adopted by flaky sea salt, grinds of black pepper, and contemporary mint. Serve with crostini and watch it vanish.
