The cherries are so juicy and sweet at our farmers market these days that I had to incorporate them into a summer appetizer. And burrata makes everything better, so why not combine them?!
It gets really warm out here in the woods during the summer, but the evenings can suddenly cool off, so we often pull our little portable campfire onto the deck. We had some friends over earlier this week and started with cocktails and these Cherry Burrata Bites. I used Flatout Flatbread’s Artisan Thin Pizza Crust and cut it into squares to form the base. I spread the squares out on a baking sheet, drizzled with olive oil, and toasted them to create large crackers that have both crunch and a bit of chewiness. I then topped them first with a few sprigs of fresh baby arugula, followed by a dollop of creamy burrata cheese, and lastly some cherry slices. Sprinkle with olive oil and coarse salt before serving and they are a delicious bite! I love the crunchy/creamy/salty/sweet combination, especially with a cocktail. Cheers to outdoor summer entertaining!
Cherry Burrata Bites
(makes about 16 bites, serves 4-6 as an appetizer)
2 sheets of Flatout Flatbread’s Artisan Thin Pizza Crust
a handful of fresh baby arugula
a large handful of fresh cherries (about 16 cherries)
6 oz burrata cheese
olive oil and coarse sea salt
Cut the flatbread into 3-inch squares then lay out on one or 2 baking sheets. Drizzle with olive oil and a sprinkle of sea salt, then bake at 375ºF for 5 minutes to make the flatbread into crackers. Allow to cool then lay the squares out on a large platter. First lay a couple pieces of fresh baby arugula on each flatbread cracker. Then top the arugula with about 2t burrata cheese. Next put slices from 1 cherry on top of the cheese. (Instead of removing the pits, I just slice all the sides off.) Sprinkle the whole platter with olive oil and coarse sea salt and serve immediately!
This post was done in partnership with Flatout Flatbread. Thank you for supporting the brands that make The Forest Feast possible.