Burrata with Cherries and Sumac
Burrata with cherries and sumac make the perfect summer appetizer. The creamy cheese pairs perfectly with the sweet tart cherries and lemony sumac.
Servings: 4 servings
- 1 cup Bing cherries, halved and pitted
- 2 tbsps red wine vinegar
- 1 tbsp water
- 1 tbsp sugar
- a pinch of flaky sea salt
- 2 4-oz balls burrata cheese
- 1/4 cup basil leaves
- 1 tsp sumac
- crackers, sourdough, or baguette for serving
In a small bowl, whisk vinegar, water, sugar, and salt until combined.
Add the pitted cherries to the vinegar mixture and let it chill in the fridge for 1 hour.
Place burratas on a serving plate. Tear the cheeses open at the top so that some of the cream ooze out. Sprinkle the sumac over the cheeses.
Scoop out the cherries with a slotted spoon and top the cherries around the cheeses.
Garnish with basil leaves and a pinch of sea salt, drizzle with extra vinegar, and serve immediately with crackers or bread on the side.