Burrata with Fresh Cherries & Peaches
An absolutely gorgeous and delicious summer appetizer, this Burrata with fresh cherries and peaches celebrates some of the season’s best produce with very little effort.
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Italian Translation: Burrata con Ciliegie e Pesche fresche
Region of Origin: Puglia
Wine Pairing Suggestion: Soave
Category: Appetizer [‘Antipasto’]
Michelle’s Cucina
A note from my kitchen to yours.
When peaches are juicy, cherries are plentiful, and the temperatures are high, this is the recipe I reach for. And I never need an excuse to make a dish with burrata cheese. 🙂
I absolutely love the simplicity of this platter – using just a handful of fresh ingredients come together to create something that feels both elegant enough for entertaining, yet easy enough for a casual lunch on the patio.
Why this recipe works: Creamy burrata, sweet summer fruit, fragrant basil, and peppery olive oil create a beautiful balance of rich, fresh, and bright flavors.
ingredients for BURRATA WITH FRESH CHERRIES & PEACHES:
Full measurements in the recipe card below.
- Fresh Bing Cherries
- Yellow Peaches
- Burrata Cheese
- 1 Bagette, or loaf of Italian bread
- Basil Leaves
RECOMMENDED KITCHEN TOOLS:
- Cherry Pitter (optional, but incredibly helpful!)
- Platter for Serving
How to Make BURRATA WITH FRESH CHERRIES & PEACHES:
Step 1: Prep the cherries & peaches.
Pit the cherries and cut them in half. Remove the pits from the peaches and slice thinly.
Step 2: Arrangement.
Arrange the cherries and peaches across a large serving platter. Nestle the burrata on opposite sides of the platter. Gently tear each burrata open with your hands or slice open with a knife to reveal the creamy center.
Step 3: Final Touches.
Scatter basil leaves throughout the fruit. Drizzle the burrata generously with extra virgin olive oil and finish with flaky salt and freshly cracked black pepper. Serve immediately with sliced baguette or rustic Italian bread.
How to Serve BURRATA WITH FRESH CHERRIES & PEACHES:
- Serve with warm Italian bread, crostini, or toasted baguette slices.
- For homemade crostini, slice a baguette into ½-inch slices, brush lightly with olive oil, and bake at 400°F for 8–10 minutes until lightly golden.
- Finish with an additional drizzle of extra virgin olive oil just before serving.
- Pair with Soave, Prosecco, or Moscato d’Asti (see my full Italian White Wine and Sparkling Wine Guides)
La Vita, Simplified:
Prep Favorite: A cherry pitter makes quick work of summer cherries.
Serving Favorite: A large white serving platter really lets the colors shine.
Kitchen Tip: Let the burrata sit at room temperature for about 20 minutes before serving.
Make Ahead: Prep the fruit ahead, but assemble just before serving.
BURRATA WITH FRESH CHERRIES & PEACHES
Equipment
- Cherry Pitter optional, but incredibly helpful!
- Platter for Serving
Ingredients
- 2 cups Bing Cherries
- 2 Yellow Peaches - firm but ripe
- 8 ounce Package Burrata - 2 x 4-ounce balls
- 1 Bagette - or loaf of Italian bread
- 10 Small Basil Leaves
- Garnish: EVOO, Cracked Pepper, and Flaky Salt
Instructions
- Pit the cherries and cut them in half.
- Remove the pits from the peaches and slice thinly.
- Arrange the cherries and peaches across a large serving platter.
- Nestle each of the burrata on opposite sides of the platter. Gently tear each burrata open with your hands or slice open with a knife to reveal the creamy center.
- Scatter basil leaves throughout the fruit.
- Drizzle the burrata generously with extra virgin olive oil and finish with flaky salt and freshly cracked black pepper.
- Serve immediately with sliced baguette or rustic Italian bread.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
-
- Bring burrata to room temperature before serving.
- Assemble just before serving for the freshest presentation.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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