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BlogRecipes

Cherry Burrata

byJoanna Gaines
Total 10 mins, includes cooling time
Active 10 mins
Makes 4 servings
fromMushroom BisqueMagnolia Table with Joanna Gaines
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.
Ingredients
    • 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
    Directions
    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.

    Meet The Creator

    Joanna Gaines

    Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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