Burrata with brown butter, lemon, and cherries from Dinner in French: My Recipes by Way of France (page 61) by Melissa Clark

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Notes about this recipe

  • bernalgirl on June 16, 2024

    This is really wonderful, as others have said, however I got the brown sludge SheilaS warned about. Next time I would bring the burrata to room temperature and toss the cherries in some of the brown butter. Not everyone in my family loves mint so I had that on the side and topped it with a liberal grinding of black pepper, which was sublime.

  • julesamomof2 on September 20, 2023

    This was a huge hit at a French themed dinner party. I just missed fresh cherries by a week so I cheated and used thawed frozen cherries and they were just fine. This was one where people asked for the recipe, it was that good. Obviously using the best burrata is key, mine was super creamy and the balsamic cherries were a tart contrast.

  • senzler on August 01, 2022

    This was just fabulous. Nothing more to add

  • ellwell on June 17, 2022

    The cherries were addictive! It was a good appetizer—I had to use mozzarella— and my only complaint is that it wasn’t creamy enough. Next time I would warm it a little. (Or plan ahead and buy good burrata)

  • mjes on June 14, 2021

    I hesitated to marinate the first of the Rainier cherries but I absolutely had to try this recipe. Choose your mint carefully -- I ultimately went with Corsican mint. (Don't blame me, the mint seeds were only available in a mixed variety pack). But yes, I enjoyed it and will repeat it throughout the cherry season.

  • SheilaS on May 21, 2021

    What a delightful change from the usual balsamic/basil/burrata and a great way to showcase fresh cherries. One thing to mind - if the burrata and cherries are both cold, the brown butter can congeal into a less than attractive brown sludge.

  • Jviney on February 28, 2021

    A friend commented that this appetizer tastes a little bit like cheesecake, and it does have those flavors. I really loved the richness of the lemon browned butter paired with the sweet cherries and the dairy of the burrata. Excellent all around.

  • lholtzman on September 15, 2020

    8/15/2020: Made with plums as cherries were no longer in season. I also enjoyed the plums that were soaked in vinegar on their own. 5/23/24: made with cherries and good quality balsamic vinegar. Both elevate the dish from great to amazing.

  • tarae1204 on May 28, 2020

    Wow. This recipe comes together really easily, and is an exquisite confusion of salad versus dessert. I found that the flavor and the texture of the burrata were enhanced rather than obscured by the other ingredients. I used a three small torn mint leaves as well as three small basil (not called for in recipe), a scant 1/4 teaspoon lemon zest (what I had), and Celtic sel gris. I used balsamic vinegar from Costco, not having a fancier option, and I'm glad I did in order for all the flavors to shine.

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