Burrata with pickled cherries and hazelnuts
- June 2022
- Serves 2-3 as a snack
- 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.
- Gluten-free recipes
- Vegetarian recipes
- 18.1g (7.7g saturated)
- 21g (20.9g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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
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.
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