burrata topped with crushed cherries and pistachios

      Last summer, a friend attended a barbecue and mentioned, “We had soccer and then a birthday party, so I didn't have time to prepare anything, but I brought this,” as she began to unpack a grocery bag. With no clean cooking tools available, we decided to use our hands to break open balls of burrata and spread them on a plate, smash cherries and remove their pits, adding them to the dish along with crushed pistachios created with the bottom of a pot. We finished the platter with olive oil, plenty of sea salt, black pepper, and fresh mint that we picked from sprigs. We arranged store-bought crostini around the plate; I took a photo and later, when I shared it, countless people messaged me asking for a recipe or tutorial.

      Honestly, I appreciate your assertiveness. My mind often doubts, questioning whether “is this even a real recipe?” or “it’s probably been done a million times,” and “maybe we should just stop with the burrata already,” which is a sentiment that can develop after nearly 20 years of sharing cooking content online, losing sight of the fact that what might seem “overdone” is actually incredibly enjoyable for people in the real world. And it truly was. The platter was devoured by a group of celebrators in under 15 minutes.

      Therefore, during a week when many of us are heading out of town and cooking in unfamiliar kitchens that might lack conveniences like a (gasp!) cherry pitter, this no-recipe recipe feels particularly relevant: engaging, slightly messy, but virtually foolproof. The cherries are exceptional this year, allowing every single one that I don’t eat beforehand to stand out.

      **Burrata with Crushed Cherries and Pistachios**

      Psst: You really don’t need a recipe for this, but I’m sharing the approximate proportions I used. I only photographed a small plate with half of the ingredients. You’ll be happier if you prepare the full amount listed below! Some extra tips about burrata: It reaches its most nuanced and creamy state when allowed to come to room temperature or just below. If available, mini balls of burrata (brands like Liuzzi and BelGioso sell them) often feel like they go further in dishes like this. If you can’t find fresh burrata, stracciatella, the creamy interior of a burrata ball, is a good alternative, though it can be even harder to come by. A more accessible substitute is high-quality fresh ricotta, either store-bought or homemade.

      1 pound (455 grams) burrata

      1 pound (455 grams) fresh cherries

      Olive oil

      1/3 cup (40 grams) salted, shelled pistachios

      A sprig or two of fresh mint

      Flaky sea salt

      Freshly ground black pepper

      Crostini for serving

      Drain the burrata on a paper towel and ideally allow it to reach room temperature or slightly below for optimal creaminess and flavor. Tear the burrata into chunks and scatter them on a serving platter.

      Although I have a cherry pitter, I prefer crushing or slicing the cherries for this dish. To crush them, use the side of a knife or even the bottom of a heavy glass to press the cherry onto a cutting board or plate until the pit can be easily removed. Tear the cherry in half and scatter it over the burrata, repeating with the remaining cherries. Yes, this creates a delightful mess, so pour any collected cherry juice over the burrata and cherries. To slice cherries, run a paring knife around the cherry to the center, twist the halves apart, and remove the pit.

      Drizzle the cherries and burrata with olive oil. Coarsely chop the pistachios, or crush them into uneven pieces using the back of a heavy pan. Sprinkle the pistachios over the cherries and burrata, then add flaky sea salt, ground black pepper, and fresh mint. Serve with crostini and enjoy as it disappears.