Some recipes feel more like arranging than cooking and I’m not mad about it. This one was as easy as it was beautiful. Sweet cherries, creamy burrata, a drizzle of balsamic glaze, flaky sea salt, a twist of black pepper, and fresh mint served over toasted slices of homemade French bread (thank you, Volume 3). It came together quickly but felt like something you’d order at a little café where someone calls you “friend” and refills your sparkling water before you ask.
The cherries were sweet, the burrata soft and luscious, and the balsamic glaze gave it just enough zing. Fresh mint brightened everything up. It’s the kind of dish that makes you linger at the table, nibbling the last bite while you debate what to open next; wine, sparkling water, or maybe just the fridge for another round.
A Few Notes from My Kitchen:
- I used frozen cherries, thawed, rinsed, and dried well with a paper towel. Fresh would be even better when they’re in season.
- This would also work beautifully with peaches or figs if cherries aren’t available.
- Homemade French bread makes a difference here. I used Joanna’s recipe from Volume 3.
- Toast the bread well so it can handle all that creamy burrata without falling apart.
- Good balsamic glaze is worth the splurge. It ties everything together.
Verdict: ⭐⭐⭐⭐
Loved it. Clean plates, happy hearts, and I might text someone the recipe.
Gracefully yours,
Meal & Grace 