Burrata with Crushed Cherries and Pistachios

Drain burrata on a paper towel and ideally let it come to room temperature or a little below before using for the maximum creaminess and flavor. Tear burrata into chunks and scatter on a serving platter.

Although I have a cherry pitter, I prefer the cherries here crushed or sliced open. To crush them, use the side of a knife or even the bottom of a heavy glass to press the cherry into a cutting board or plate until you can easily remove the pit. Tear the cherry in half and scatter over the burrata. Repeat with remaining cherries. Yes, this makes a mess but a delicious one: pour any accumulated cherry juices over the cherries on the burrata. To slice cherries open, run a paring knife around the cherry, cutting to the center, twist the sides apart, and fish out the pit.

Drizzle cherries and burrata with olive oil.

Either coarsely chop the pistachios or you can use the back of a heavy pan to crush them into irregular pieces. Sprinkle the pistachios over the cherries and burrata, followed by flaky sea salt, grinds of black pepper, and fresh mint. Serve with crostini and watch it vanish.