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Burrata with Pickled Cherries, Sumac and Basil

File under flavor combinations I never knew I needed and now will never be able to live without again: Burrata with Pickled Cherries, Sumac and Basil. These tangy and sweet pickled cherries work so unbelievably well with the creamy burrata.

I. Am. In. Love. ❤️🍒

The brainchild of the amazing Susan Spungen, this dish is from her new cookbook Open Kitchen, which I have been studying meticulously these past days. Definitely recommend!

What a perfect starter for a summer barbecue this would be, or as a light al fresco lunch with a glass of crisp rosé. Get to pickling and santé!

xoxo Donata #gatherandbedonata


1 teaspoon whole black peppercorns

6 tablespoons red wine vinegar

1/4 cup water

2 tablespoons sugar

1/2 teaspoon salt

1 sprig thyme

8 ounces (about 20) sweet cherries, pitted and cut in half

1 tablespoon ground sumac

Extra-virgin olive oil

1/2 cup fresh basil leaves, preferably opal

Good crusty bread, such as ciabatta


Tie the peppercorns in a small piece of cheesecloth or put them inside a metal tea ball. Combine the vinegar, water, sugar, salt, and thyme in a small saucepan. Bring to a boil, then reduce the heat to a simmer until the sugar has dissolved. Add the cherries and cook until they’re heated through, about 2 minutes. Transfer to a glass or metal container and let cool. Cover and chill until ready to serve.

Place the cheese on a serving plate. Sprinkle with the sumac, letting some of it fall onto the plate. Scoop out some cherries with a slotted spoon, and spoon the cherries around the cheese.

Drizzle with oil and serve with basil leaves and bread on the side.

Recipe by Susan Spungen from Open Kitchen, 2020.

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