Burrata With Crushed Cherries And Pistachios

Last summer, a friend came to a barbecue and said, “We had soccer and then a birthday party and I had no time to make anything but I brought this” and started unloading items from a grocery bag. There were no clean cooking utensils so she and I proceeded to use our hands to break open balls of burrata and spread them on a plate, smash open cherries and pit them, sprinkling them over, crushed pistachios with the bottom of a pot, and finished the whole platter with olive oil, lots of sea salt, black pepper, and fresh mint we picked from sprigs. We lined the plate with rounds of storebought crostini, I snapped a picture and later when I shared it, dozens of friends messaged me to demand a recipe. Here it is for all of you.

Ingredients:

• 1 pound (455 grams) burrata
• 1 pound (455 grams) fresh cherries
• Olive oil
• 1/3 cup (40 grams) salted, shelled pistachios
• A sprig of two of fresh mint
• Flaky sea salt
• Freshly ground black pepper
• Crostini for serving