BURRATA WITH FRESH CHERRIES & PEACHES
A beautiful summer platter featuring burrata, fresh cherries, peaches, basil, olive oil, and crusty bread.
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 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 & Garnish Tips:
- 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
- A cherry pitter dramatically speeds up prep time.
- Choose peaches that are ripe but still firm enough to slice cleanly.
- For the best texture and flavor, remove the burrata from the refrigerator about 20 minutes before serving.
- Assemble just before serving to keep the fruit fresh and vibrant.