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Joanna Gaines' Cherry Burrata

Cherry Burrata

Total 10 mins, includes cooling time
Active 10 mins
Makes 4 servings
TIP: If cherries are out of season, use 16 ounces of frozen cherries. Allow the cherries to thaw, rinse them off, and pat dry using a paper towel. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • 3 cups fresh Bing cherries, halved and pitted
  • 1 tablespoon balsamic reduction, plus more for serving (optional)
  • 1 tablespoon finely grated lemon zest, divided
  • 8 ounces burrata cheese (or substitute fresh mozzarella cheese)
  • Flaky sea salt (such as Maldon), freshly ground pepper, chopped or torn fresh herb leaves like basil and lemon thyme, for topping
  • Crusty French bread, for serving
    1. In a medium bowl, toss the cherries with the balsamic reduction and 1 1/2 teaspoons of the lemon zest. Set aside.
    2. When ready to serve, place the burrata in the center of a serving dish. Spoon the balsamic cherries around the cheese. Top with a pinch of flaky sea salt, some freshly ground pepper, the remaining 1 1/2 teaspoons lemon zest, and some chopped or torn herbs. Drizzle with a small amount of balsamic vinegar reduction (if using). Serve with crusty French bread.

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