Burrata with Balsamic Burst Cherries & Pistachios

This dish is inspired by a delicious appetizer I had a few years ago out in the Hamptons, and it’s been on my mind ever since. I’m so excited to recreate it for all of you because it truly couldn’t be easier. Just a few minutes of prep and you get to enjoy some of the best flavors of summer.

Serves 4

2 cups cherries, pitted
1 tablespoon balsamic vinegar, plus more for serving
2 tablespoons water
8 ounces burrata cheese (about 4 small balls)
1/4 cup roasted salted pistachios, chopped
Flaky sea salt
Fresh ground black pepper
Olive oil
Toasted bread, for serving

In a small saucepan, combine the cherries, balsamic vinegar, and water over medium-low heat. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the cherries are soft and beginning to burst.

Tear the burrata open onto a shallow serving plate or bowl. Spoon the warm balsamic cherries over top. Finish with pistachios, flaky sea salt, fresh ground black pepper, a generous drizzle of olive oil, and an extra drizzle of balsamic vinegar.

Serve with warm toasted bread for scooping.