Burrata with pickled cherries and hazelnuts

Burrata with pickled cherries and hazelnuts
  • Serves icon Serves 2-3 as a snack
  • Time icon Hands-on time 15 min, plus cooling/chilling. Oven time 12 min

This beautiful burrata recipe from Ambra Papa, head chef at Petersham Nurseries cafe, gives both early-season cherries and edible flowers a starring role. Serve as a sharing starter or light main for a relaxed summer lunch.

For more creations starring the fresh, squidgy Italian cheese, check out our burrata recipes collection.

 

Nutrition: Per serving (for 3)

Calories
291kcals
Fat
18.1g (7.7g saturated)
Protein
10.7g
Carbohydrates
21g (20.9g sugars)
Fibre
0.9g
Salt
0.5g
Calories
291kcals
Fat
18.1g (7.7g saturated)
Protein
10.7g
Carbohydrates
21g (20.9g sugars)
Fibre
0.9g
Salt
0.5g

Ingredients

  • 1 burrata
  • Pinch sumac

For the pickled cherries

  • 50g caster sugar
  • 150ml red wine vinegar
  • 1 small red chilli, seeds removed, thinly sliced
  • 10-15 fresh cherries, stones removed

For the dressing

  •  20g blanched hazelnuts
  • Handful nasturtium leaves and flowers (see Know How)
  • 1 tbsp olive oil, plus extra for drizzling

Method

  1. For the pickled cherries, mix the sugar, vinegar, 150ml water and a pinch of salt in a small pan over a high heat. Bring to the boil, then remove from the heat and add the sliced chilli and cherries. Set aside to cool and pickle – about 20 minutes.
  2. Meanwhile, take the burrata out of the fridge to warm up slightly (see Know How). To make the dressing, heat the oven to 160°C fan/gas 4. Spread the hazelnuts over an oven tray and roast until golden (8-12 minutes, but check regularly). This will release the oil from the nuts giving lots of flavour to the dish. Cool, then roughly crush in a pestle and mortar – don’t make them too small and powdery.
  3. Roughly chop most of the nasturtium leaves and flowers, reserving some for a garnish, then mix with the hazelnuts, olive oil, a pinch of salt and a grinding of pepper.
  4. To serve, drain the cherries and reserve the pickling liquid (see Don’t Waste It), then combine the burrata with the pickled cherries and chilli on a serving plate. Season the burrata with a pinch each of salt and sumac and some spoonfuls of the dressing. Finish with some whole flowers, leaves and a drizzle more olive oil.

delicious. tips

  1. DON’T WASTE IT The pickling liquid can be used several times. Store it in the fridge in an airtight container for 1-2 weeks

  2. As with most cheeses, creamy burrata shouldn’t be eaten cold from the fridge – remove it 20-25 minutes before serving.

    Buy nasturtium leaves/flowers at finefoodspecialist.co.uk. Alternatively, they’re easy to grow in pots in the garden, flowering from early summer through to late autumn.

Recipe By

Ambra Papa

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian pasta recipes

Orecchiette with burrata, tomatoes and garlic

Sometimes the best meals are the simple ones and this truly Italian combination of pasta,...

Save recipe icon Save recipe icon Save recipe

Tomato recipes

Burrata with sticky roasted tomatoes, pine nuts and basil

Roasted tomatoes and a gorgeous ball of fresh, creamy burrata cheese is the taste of...

Save recipe icon Save recipe icon Save recipe

Peach recipes

Grilled peach panzanella, toasted almonds and burrata

Sweet peaches, toasted almonds and creamy burrata go into this gorgeous panzanella salad recipe. Easy-to-make...

Save recipe icon Save recipe icon Save recipe

Vegetarian starter recipes

Tomato and burrata salad with basil oil

The beauty of Italian cooking lies in its simplicity and use of quality ingredients; this...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.