Inspired by an appetizer at San Francisco restaurant Che Fico, this burrata dish balances creamy, sweet and tart flavors.
Amisha Gurbani
Summer is almost here: The days have grown longer, the evenings linger and the California sunshine has everyone shedding their winter layers. The farmers market transforms into a vibrant mosaic of colors — with cherries, berries, peaches and sun-ripened tomatoes. Right now, I’m thoroughly enjoying cherry season, especially the abundance of Bing, Rainier and Sweetheart at the farmers market. My husband is mildly obsessed with them as well, and they’ve become our favorite after-dinner treat. Indeed, they’re nature’s candy, bursting with sweetness in every bite.
Some of my fondest summer memories involve taking my kiddos cherry picking at the U-pick farms in Brentwood. We would spend the morning filling our buckets to the brim with gorgeous red cherries, inevitably eating as many as we picked.
This year, a dish with pickled cherries will be on repeat. For the past four years, one of my birthday traditions has been dinner at a favorite Italian restaurant, Che Fico. What keeps me coming back is its thoughtful approach to seasonal ingredients, transforming the best produce of the moment into dishes that feel both humble and extraordinary. The warm hospitality certainly doesn’t hurt, either.
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During our annual visit this May, it surprised us with a new dish on the menu: creamy burrata paired with cherries and strawberries glazed in balsamic vinegar, served alongside pillowy rolls. It was one of those deceptively simple dishes that stopped conversation at the table.
Inspired by that memorable appetizer, I created my own version: burrata with pickled cherries and strawberries. The lightly pickled fruit brings a bright contrast to the creamy burrata, while the pan-toasted baguette slices add crunch and warmth. Before serving, each slice is rubbed with a fresh garlic clove, providing a pungency that ties everything together.
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It is a no-fuss dish, easy to make and transport to a friend’s backyard party or to a picnic at the park. The dish starts with the brine— apple cider vinegar, sugar, water, black peppercorns and thyme are heated on the stovetop for a few minutes. Pitted cherries and hulled strawberries are then soaked in the warm liquid. Once cooled, the soaked cherries and strawberries are poured into an airtight container and pickled overnight in the fridge until ready to use.
To assemble the dish, I place a bed of arugula lighted tossed in olive oil in a wide, shallow bowl, then add the burrata to the center. Next, I mix some fresh cherries and strawberries with the pickled ones. I then surround the burrata with this mixture. I top it all with coarsely ground black pepper, and generously season with Maldon sea salt, along with a generous drizzle of good quality extra virgin olive oil. It is important to season the dish well in order to amplify the simple flavors of the gorgeous summer produce. Finally, garnish with basil chiffonade and mint leaves.
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I serve this dish with olive oil-brushed, pan-toasted baguette slices that have been rubbed with a clove of garlic while still warm. Trust me: Do not skip the brush of garlic for that added flavor. Top with a little bit of everything — the creamy burrata, the mix of pickled and fresh cherries and strawberries, and the peppery arugula, with a tiny bit of mint and basil. Believe me when I say — it will be the first appetizer to vanish from the table.
This burrata platter is topped with cherries, strawberries, pistachios, basil and mint, then served with garlicky toast.
Amisha Gurbani
Go with one type or a mix of cherries for this dish — any combination of Bing, Rainier or Sweetheart cherries.
Amisha Gurbani
Burrata with Pickled Cherries and Strawberries
Serve this elegant and simple appetizer of Burrata with Pickled Cherries and Strawberries at your next backyard get together or at a picnic at the park. The pickled fruits can be prepped a day ahead. Assemble an hour before the event and watch your guests rave about it for days on end.
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Pickled Cherries and Strawberries
1 cup apple cider vinegar
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20 cherries of your choice, pitted
10 strawberries, hulled and cut into halves
1 tablespoon extra virgin olive oil
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10 cherries of your choice, pitted
8-10 strawberries, hulled and cut into quarters
⅓ cup pistachios, coarsely chopped
1 teaspoon coarsely ground black pepper
1 teaspoon Maldon sea salt
Drizzle of extra virgin olive oil
3-4 basil leaf chiffonade
One baguette cut into ½ inch slices
Pickle the cherries and strawberries: In a small saucepan, on medium heat, add the apple cider vinegar, sugar, black peppercorns and thyme sprigs. Stir occasionally with a rubber spatula to dissolve the sugar, about 3 minutes. Add the cherries and strawberries to the pan and cool completely. Pour the mixture into a tall glass jar, cover and store in the fridge overnight.
Make the burrata mixture: Toss the arugula with the extra virgin olive oil. On a medium serving plate, spread the arugula to make a bed for the remaining ingredients. Place the burrata balls in the middle of the arugula.
In a medium bowl, add about 10 pickled cherries and 5 pickled strawberries. Add the fresh cherries and strawberries and mix the two together. Place the cherry-strawberry mixture around the burrata.
Sprinkle the pistachios all around the mixture and on top of the burrata. Sprinkle the coarsely ground black pepper and the sea salt all over the plate. Drizzle extra virgin olive oil over the cherry-strawberry mixture and the burrata. Finally, garnish with the mint leaves and the basil chiffonade.
Make the pan-toasted baguette slices: To toast the baguette slices, add about 3 tablespoons of olive oil to a medium skillet on medium heat. After about a minute, add the baguette slices — about 5 at a time.
Brush olive oil generously over the top side of the slices and flip, cooking for about2-3 minutes. Check occasionally to ensure that it is well toasted and a beautiful golden color. Flip the slices and cook the original side for about 2-3 minutes again. Repeat for the remaining slices.
Rub a garlic clove all over each slice while they are still warm for a garlicky taste. Serve the burrata with the toasted slices immediately.