Rosemary baked cherries with burrata
INGREDIENTS
Serves 2, as a starter
-
- 2 bushy sprigs rosemary
- 200g cherries, pitted and halved
- ½ tsp Halen Môn Pure Sea Salt in a finer flake
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 x 150g burrata
- Halen Môn Pure Sea Salt flakes, for finishing
- Freshly cracked black pepper
For a recipe with so few ingredients, this beautiful and surprisingly simple dish is memorable for all the right reasons. Rosemary is perhaps a surprising partner to cherries, but in this instance, its pine-like, herbaceous flavour brings the cherries into savoury territory.
METHOD
- Preheat the oven to 200°C.
- Lay one sheet of strong kitchen foil over another, both roughly 30cm x 40cm in width and length. Place the rosemary in the centre, then tip the cherries on top, sprinkle over the fine sea salt and drizzle over the oil. Use a spoon to roughly mix everything together without letting the cherries spill off the sides. Gather the sides of foil to meet in the middle and fold over to seal, then fold the ends to create a parcel. Place the foil on a baking sheet and transfer to the oven to roast for 25 minutes.
- Drain the burrata and place on a serving dish. Use a sharp knife to pierce the top of the burrata so that its creamy centre is visible. Season the burrata with a pinch of flaked salt and a generous grind of black pepper.
- Remove the cherries from the oven and, carefully as it will be steamy, open the foil from the top. Tip the cherries, along with all their juices on top of the burrata. Drizzle over more extra virgin olive oil just before serving alongside crusty bread.
RECIPE: Anna Shepherd
IMAGE: Jake Lea-Wilson
