Savoring the last bits of summer with burrata, cherries, and basil

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Oh, burrata! Chefs love to serve burrata for many reasons, but the main reason is simply because it’s a cheese that’s easy to please. Burrata is a mid-sized ball of mozzarella filled with soft, oozing stracciatella cheese. Its creamy goodness is what makes it a likely candidate to work well with a variety of flavor profiles. Once upon a time, burrata could only be found in specialty stores. Luckily, it is now easily found in plenty of supermarkets nationwide, so we can all make a burrata plate at home.

Dressing a burrata plate is like figuring out what you’re going to wear to an event — it depends on what mood you’re in or what type of energy you want to put out. I knew I wanted this burrata dish to be fun; to be colorful, playful, and sweet. I’m gonna let you in on a little hack: Use a food template. If you follow a template using a fruit, a nut, an herb, and an oil, it is so much easier to switch it up and insert your favorite ingredients, as long as it makes a delicious combination.

Keep in mind that you can be creative with this template. For example, instead of using fruit, you can decide to use zucchini. Instead of using a nut, you can use savory breadcrumbs or savory granola. Instead of an herb, you can use leafy bitter greens and instead of an oil, you can use a consommé or a vinaigrette.

For this burrata plate, I made a basil olive oil by gently poaching basil leaves in olive oil and garlic, then running it through the food processor, and finally straining the oil, which turns into a brighter olive-green color. Cherries are the sweet centerpiece — when sliced in half, the dark-red juices drip into the dish, making it all the more experiential. Finally, crushed toasted pistachio nuts give a crunch that will please any umami-loving palate.

Serve this burrata dish family-style. Double or triple the recipe to feed a larger crowd.

Family Style Burrata with Sweet Cherries, Pistachios, and Garlicky Basil Oil

Yields 2–4 servings

Ingredients for the burrata plate:

2 balls of burrata

Maldon sea salt, to taste

1½ cups packed basil leaves, plus extra for garnish

1 cup sweet cherries, pitted, sliced in half

½ cup crushed, toasted pistachios

¼ cup garlicky basil oil (see recipe)

Ingredients for the garlicky basil oil:

¼ cup extra virgin olive oil

2 cloves of garlic

1½ cups packed whole basil leaves

Instructions for the garlicky basil oil:

In a small, deep skillet, heat the olive oil on medium low heat for approximately 4–5 minutes. Add the garlic cloves and sauté for approximately 3–4 minutes, until slightly golden.

Turn the heat to low. Add the basil leaves, stirring immediately until fully wilted and popping sounds subside. (Be careful with potential popping oil by using a splash guard. If you washed your basil leaves, be sure to fully pat them dry before adding to hot oil.)

Let the basil macerate in the oil for approximately 10 minutes, stirring occasionally. Turn off heat. Set aside and let cool.

In a food processor, add the oil, basil, and garlic. Pulse 2–3 times, then fully process for 60 seconds.

Place a sieve over a bowl or glass measuring cup and pour the basil mixture into the sieve, allowing the basil oil to gather into the bowl or measuring cup. Press the basil mixture gently against the sieve to extract as much of the basil oil as possible. Enjoy basil oil immediately.

Assembly:

For family-style plating, choose your most impressive medium-sized platter. (Now’s a good time to whip out that beautiful ceramic piece you impulsively bought at the thrift shop.) Food deserves to be presented beautifully.

Place the two balls of burrata in the center of the plate. Slice into the burrata creating an X and open up completely, allowing the creamy mozzarella to spill out.

Sprinkle the burrata with a generous pinch of Maldon sea salt. Let some salt escape to the outer parts of the burrata so that flavor reaches anything that is dragged across the plate.

Tear a few fresh basil leaves and dot on and around the burrata.

Add 1 cup of sliced cherries all over, letting them fall organically anywhere on and around the burrata. Pour any accumulated cherry juice over the burrata.

Sprinkle the crushed pistachios all over.

Lastly, pour the garlicky basil oil directly onto the burrata with a final drizzle around the perimeter of the platter.

Enjoy!