This mouthwatering, creamy fresh burrata cheese topped with balsamic cherries and a drizzle of lemony browned butter is the perfect warm-weather appetizer. It’s both stunning and super simple to make!
Burrata Cheese with Balsamic Cherries and Lemony Browned Butter
Truth be told, this dish, which comes from Melissa Clark’s latest book, Dining in French, had me at burrata. This fresh and creamy Italian cheese is an easy, tasty base for appetizers. And like fresh mozzarella, it’s mild in flavor. So it marries well with all sorts of toppings.
In this recipe, the fresh burrata cheese is topped with sweet, summer cherries that have been soaked in tangy balsamic vinegar. It’s then drizzled with a simple, nutty, lemon-zest spiked browned butter sauce.
Tips on Making Fresh Burrata with Balsamic Cherries Appetizer
While this dish might look fancy, it’s super easy to make. Here are a few things to keep in mind.
- CHERRIES: I used sweet Mt. Rainer cherries, which are in season right now and easy to get in California. You can also use fresh, red cherries.
- PITTING CHERRIES: I used a pairing knife to pit the cherries, which can be done up to 5 days in advance (just store them, covered, in the refrigerator until ready to use). If you want, you can also use a cherry pitter.
- BALSAMIC VINEGAR: Use a high-quality balsamic vinegar in this recipe, not a red wine vinegar. Balsamic vinegar is darker and thicker, with a syrupy texture, and has more concentrated flavors.
- BURRATA CHEESE VS MOZERELLA: I used burrata cheese in this recipe. Fresh burrata cheese is softer, creamier, and more flavorful than mozzarella cheese. It has a firm outer pouch and a creamy inside. But if you can’t find fresh burrata, you can use fresh mozzarella.
- MAKE-AHEAD/STORING: The cherries can be pitted and stored, covered, in the refrigerator for up to 5 days. The browned butter can also be stored in the fridge for up to 2 weeks. Once cooled, just transfer it to an air-tight glass jar or container. When ready to use, just (slowly) warm it.
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Burrata Cheese with Balsamic Cherries
- Yield: 4 servings 1x
Description
Creamy burrata cheese is topped with tangy balsamic cherries and lemony browned butter for the perfect warm-weather appetizer!
Ingredients
- 8 ounces of burrata cheese (or fresh mozzarella cheese)
- 3 cups fresh cherries, halved and pitted
- 1 tablespoon balsamic vinegar, plus extra for serving (if desired)
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 teaspoon finely grated lemon zest
- For Serving: flaky sea salt (like Maldon salt), fresh ground pepper, fresh herbs like mint or lemon thyme (optional)
Instructions
- Toss together the cherries with the balsamic vinegar in a medium bowl. Set aside.
- In a small saucepan, melt the butter over medium heat. Continue to cook, frequently stirring, until the butter is slightly browned and smells nutty, about 5 minutes. Do not burn the butter! Remove from the heat and stir in the lemon zest.
- When ready to serve, place the burrata in the center of a serving dish. Spoon the balsamic cherries around the cheese and then drizzle the cheese and cherries with the warm brown butter sauce.
- Top with a pinch or two of the sea salt, some fresh ground pepper, some chopped or torn herbs, and a bit more vinegar. And serve with crusty French bread, if desired.
Notes
Burrata Cheese Substitute: If you can’t find fresh burrata cheese, you can use fresh mozzarella.