Burrata with Cherries and Pistachios
Description
I never imagined this crazy combo could taste so good! And this is super quick and easy! The cherries this season have been over the top amazing so when I saw this on Smitten Kitchen we tried it straight away as a ‘salad’ for a family weekend lunch. One large ball of burrata (250 grams, what’s below), makes an amount that’s lovely for a side salad (for 4 people), but double or triple this to fill a platter for a party! – enjoy!
Ingredients
1 large ball (250 g) burrata – drained and removed from the fridge about a half hour before assembling
1 lb (255 g) + cherries – pit them using a knife and your fingers so they look torn
good olive oil
1/3 c. salted, shelled pistachios, crushed
a sprig, or a few leaves, of fresh mint
freshly ground pepper and flaky sea salt
toasted baguette slices for serving (if you’re using as an appetizer)
Instructions
Pick out an appropriate plate or serving platter (depending on the amount you’re making) and have your ingredients prepped and assembled.
Tear the burrata into chunks and loosely spread around the plate, then scatter over the torn cherries and all juices. Drizzle this with some olive oil, sprinkle on the pistachios, some flaky salt and a few good grindings of pepper and then scatter on the mint leaves. Serve as you wish, you’ll be making more soon!
