Burrata with Crushed Cherries and Pistachio

This dish is everything you didn’t know you were craving. Creamy burrata, juicy crushed cherries, and crunchy pistachios come together in a colorful, flavor-packed plate that feels both elegant and effortless. The tart-sweet cherries burst against the soft richness of the burrata, while the pistachios add just the right amount of crunch. A drizzle of honey, a touch of olive oil, and fresh mint tie it all together into something truly unforgettable.

Behind the Recipe

It all started one summer afternoon when I had friends over for a lazy garden lunch. I had burrata in the fridge, a bowl of perfectly ripe cherries on the counter, and a last-minute craving for something fresh yet indulgent. With a quick crush of fruit and a sprinkle of pistachios, the whole thing came together in minutes, yet tasted like I had planned it for days. Since then, it’s been my go-to when I want to impress without stress.

Recipe Origin or Trivia

Burrata, originally from the Puglia region of Italy, is beloved for its unique combination of firm mozzarella on the outside and creamy stracciatella on the inside. Pairing it with fruit is not a new idea — Italians often serve it with figs or peaches — but the twist of using cherries adds a bold, jammy depth. Pistachios, with their Middle Eastern roots, bring in a beautiful nuttiness that bridges the sweetness and richness perfectly.

Why You’ll Love Burrata with Crushed Cherries and Pistachio

Here’s why this stunning dish deserves a spot on your table:

Versatile: Serve it as an appetizer, a light lunch, or even a standout side dish. It fits in everywhere.

Budget-Friendly: A few quality ingredients go a long way here, making this feel fancy without draining your wallet.

Quick and Easy: It takes less than 15 minutes to put together, no cooking required.

Customizable: Swap cherries for figs, pistachios for almonds, or add a balsamic glaze if you’re feeling extra.

Crowd-Pleasing: Everyone loves a beautiful platter, and this one always draws a crowd.

Make-Ahead Friendly: You can prep the cherries and pistachios in advance, then assemble right before serving.

Great for Leftovers: Leftovers make an incredible spread for crusty bread or as a topping for salad.

Chef’s Pro Tips for Perfect Results

Want to make this dish unforgettable? Here’s how to level it up:

• Use high-quality burrata — the creamier, the better.
• Lightly crush cherries by hand to keep some texture and visual appeal.
• Toast the pistachios for a deeper, nuttier flavor.
• Add lemon zest for a bright, citrusy lift that balances the richness.
• Finish with a flaky sea salt to make all the flavors pop.

Kitchen Tools You’ll Need

You won’t need much, but a few key tools will make this a breeze:

Sharp knife: For pitting and halving the cherries.

Small bowls: To organize your toppings like pistachios, honey, and lemon zest.

Zester or microplane: For that lovely touch of citrus.

Serving platter or plate: A wide, shallow plate works best for visual presentation.

Spoon or small spatula: To scoop out and place the burrata gently.

Ingredients in Burrata with Crushed Cherries and Pistachio

This dish is a celebration of contrast — soft, sweet, crunchy, and fresh. Here’s what you’ll need:

1. Burrata: 8 oz ball. This is the creamy base of the dish and the star of the show.
2. Fresh cherries: 1 cup, pitted and lightly crushed. Adds tartness, juiciness, and beautiful color.
3. Shelled pistachios: 1/4 cup, roughly chopped. Brings crunch and a nutty flavor that balances the creaminess.
4. Honey: 1 tablespoon. A subtle sweetness that enhances the cherries without overpowering.
5. Olive oil: 1 tablespoon. Adds richness and helps blend all the flavors together.
6. Lemon zest: 1 teaspoon. Adds brightness and balances the richness with citrus aroma.
7. Fresh mint leaves: A few, torn. Brings freshness and a pop of green.
8. Sea salt: A pinch of flaky sea salt. Rounds out and heightens all the flavors.

Ingredient Substitutions

Need to switch things up? Here are a few easy swaps:

Cherries: Raspberries, strawberries, or figs.

Pistachios: Almonds, walnuts, or sunflower seeds.

Honey: Maple syrup or agave nectar.

Lemon zest: Orange zest or a splash of balsamic vinegar.

Mint: Basil or thyme.

Ingredient Spotlight

Burrata: This creamy cheese is made by filling a mozzarella shell with soft curds and cream, giving it a luxurious texture that pairs beautifully with sweet and savory flavors.

Cherries: When crushed slightly, cherries become syrupy and rich, perfect for layering on soft cheeses. Their deep color also makes the dish pop visually.

Instructions for Making Burrata with Crushed Cherries and Pistachio

This dish is all about effortless elegance. Here are the simple steps to build it beautifully:

1. Preheat Your Equipment:
   No need for heat here — just make sure your burrata is at room temperature before serving for the best flavor and texture.
2. Combine Ingredients:
   Pit and crush the cherries gently with a spoon. Zest your lemon and chop the pistachios. Gather the mint, honey, and olive oil.
3. Prepare Your Cooking Vessel:
   Grab a wide, shallow serving plate. This will help show off the colors and textures.
4. Assemble the Dish:
   Place the burrata in the center. Spoon the crushed cherries around it. Sprinkle chopped pistachios and lemon zest. Drizzle honey and olive oil over everything.
5. Cook to Perfection:
   No cooking, but let the assembled dish sit for a couple of minutes so flavors can meld.
6. Finishing Touches:
   Scatter fresh mint leaves and finish with a sprinkle of flaky sea salt.
7. Serve and Enjoy:
   Serve with toasted bread or crackers, or just a fork and good company.

Texture & Flavor Secrets

The magic of this dish lies in its contrasts. The burrata is lush and creamy, which is beautifully balanced by the tart and syrupy cherries. Pistachios add a much-needed crunch while the lemon zest and mint keep things lively. Every bite is a play of soft and crisp, sweet and savory.

Cooking Tips & Tricks

Here are a few tips to make the most of this dreamy plate:

• Use cherries that are firm but ripe for the perfect juicy texture.
• Let the burrata sit out for 10–15 minutes before serving so it’s extra creamy.
• Lightly toast pistachios in a dry pan to bring out their flavor.
• Add a touch of cracked black pepper if you like a little spice.

What to Avoid

These little missteps can throw off the balance — here’s how to avoid them:

• Using cold burrata straight from the fridge. Let it warm up for best texture.
• Over-crushing the cherries into mush. You want chunks and juice.
• Skipping the salt. That final sprinkle brings everything into harmony.
• Using bottled lemon juice instead of fresh zest. It won’t have the same zing.

Nutrition Facts

Servings: 2
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Make-Ahead and Storage Tips

This dish is best served fresh, but you can prep a few things ahead. Crush the cherries and store them in the fridge for a day. Chop the pistachios and zest the lemon in advance too. Store any leftovers in an airtight container and enjoy them within a day. The burrata may not be as creamy once refrigerated again, but it still makes a great spread for toast.

How to Serve Burrata with Crushed Cherries and Pistachio

Serve this dish on a wide plate so the colors and textures really shine. Pair with crusty sourdough or grilled flatbread. For drinks, a chilled sparkling water with citrus or a mocktail with fresh herbs works beautifully.

Creative Leftover Transformations

If you have any leftovers, don’t let them go to waste:

• Spread them on toast for a sweet-savory breakfast.
• Spoon over warm quinoa for a colorful grain bowl.
• Mix into a salad with arugula and balsamic for a refreshing lunch.

Additional Tips

• Keep your plating clean and minimal for the best presentation.
• Use a microplane for the lemon zest to keep it fine and even.
• A chilled plate helps keep the burrata cool on warm days.

Make It a Showstopper

Layering is key here — let the cherries peek from under the burrata, and let those pistachios fall naturally across the plate. Garnish just before serving so the mint stays bright. A wide ceramic plate in white or light tones will really let the colors pop.

Variations to Try

• Peach & Basil Burrata: Swap cherries for sliced peaches and mint for basil.
• Berry Mix: Use a mix of raspberries, blueberries, and strawberries.
• Savory Spin: Add a splash of balsamic reduction and cracked black pepper.
• Fig & Walnut: Use ripe figs and toasted walnuts instead of cherries and pistachios.
• Spicy Twist: Add a pinch of chili flakes to the cherries for subtle heat.

FAQ’s

Q1: Can I use frozen cherries?

Yes, just thaw them completely and drain excess juice before using.

Q2: Is there a vegan alternative to burrata?

You can use vegan cashew-based cheese or almond ricotta.

Q3: Can I make this ahead?

You can prep the components, but assemble just before serving for best results.

Q4: How do I store leftovers?

In an airtight container in the fridge, and eat within 24 hours.

Q5: Can I add greens to make it a salad?

Absolutely. Arugula or baby spinach would be perfect.

Q6: What kind of honey is best?

A mild, floral honey like clover or wildflower complements this dish well.

Q7: Can I serve it with bread?

Yes, toasted sourdough or crostini is perfect alongside.

Q8: Do I need to toast the pistachios?

You don’t have to, but it really brings out their flavor.

Q9: What can I use instead of mint?

Basil or even a bit of fresh thyme work nicely.

Q10: Can I make this for a crowd?

Yes, just scale up the ingredients and serve it on a large platter.

Conclusion

This burrata with crushed cherries and pistachio is everything a good recipe should be — simple, vibrant, and unforgettable. It’s one of those dishes that feels like summer on a plate, full of color and contrast and bursting with flavor. Trust me, once you try it, you’ll be making it on repeat. Go ahead, grab that burrata and some juicy cherries — your next favorite dish is just minutes away.

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