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
Ingredients
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
Instructions
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.
