This Burrata with Balsamic Cherries and Basil the ultimate summer appetizer! Creamy, fresh burrata paired with juicy cherries and fragrant basil uses summer produce at its best, and no cooking required!
Am I the only one who wants to spend the entire summer sitting on a patio, drinking wine and eating appetizers? OK, I guess you could drag me out on a hike now and then, but afterwards we need to go have happy hour on a patio somewhere. This summer I have been obsessed with burrata – have you ever had it? It is sooo good! Burrata is fresh mozzarella stuffed with cream, and yes, it is as indulgent and delicious as it sounds.
This Burrata with Balsamic Cherries and Basil is inspired by a local restaurant, and I could almost eat this for every meal during the summer. Burrata is cold and creamy, so paired with the cherries and basil it is really great for a hot day. Serve with some thick slices of grilled bread and a glass of chilled rosé and you are set.
Another reason this is one of my favorite summer appetizers is that it requires no cooking! Just toss the cherries and basil in some balsamic vinegar and let them sit for a few minutes. I like to serve it with some slices of grilled bread. You don’t NEED to grill the bread, you can just toast it if you want.
This is a great way to take advantage of what is in season now. The cherries are ripe and juicy and the basil is fragrant, and I can’t think of a better way to use them! Now if you will excuse me, you will find me on the patio, eating this Burrata with Balsamic Cherries and Basil for the rest of the summer. The pumpkins can wait!
- 1 cup bing cherries pitted and sliced in half
- 2 tablespoons balsamic vinegar
- 1/4 cup sliced basil
- 12 ounces burrata
- olive oil for drizzling
- coarse salt
- crusty bread for serving
- Toss the sliced cherries, basil and balsamic together in a bowl, allow to sit for 15 minutes.
- Arrange the burrata on a serving board, drizzle lightly with good olive oil and sprinkle with coarse salt. Spoon the cherries over the burrata. Garnish with more sliced basil. Serve with toasted or grilled crusty bread.