Summers call for a slower pace, evening walks, BBQs, and leisurely dinners on the patio. While there is something to love in each season, summer’s ability to embrace each moment with intention and appreciation is nothing less than beautiful. Contrarily for my kitchen, it’s when it’s at its busiest, but it’s a good kind of busy. Summer’s produce beckon fewer quality ingredients because many of them can stand on their own. From fresh salads, grilled meats, and fruity desserts, the options and inspiration are endless.

I must admit I was historically not a cherry fan, crazy, I know! Somehow the texture was off-putting to me, but when we were in Paris last summer on a market tour for a cooking class, the instructor invited us to sample some of the fresh cherries. There was no way I could pass up the offer as it would have been rude, so I sampled a small one and immediately regretted how many cherry seasons I had missed in life. No worries, I made up for it the remaining time I was in Paris and consumed pounds of them the entirety of the summer. My husband pokes fun at me that it took a trip to Paris for me to fall in love with this sweet and vibrant fruit. I responded that I clearly need to keep returning to continue broadening my fruit palate. 😉

As soon as cherries surfaced this year, I couldn’t wait to dive in. Today’s Friday afternoon happy hour is only a few ingredients, as most summer dishes should be. Sweet Rainier cherries with lemon zest and cherry vinegar, all on a pillow of creamy burrata and served with a loaf of fresh sourdough, make for a sweet and light appetizer. This is summer at its finest.

Ingredients:

• 8 oz. Burrata
• 1 cup stemmed and pitted cherries
• Zest of 1 lemon
• 1 ½  teaspoon cherry vinegar or other vinegar of your choice
• 2 Tablespoons of fresh basil, torn into pieces
• Sourdough bread
• Drizzle of honey, optional

Slice the cherries in half once stemmed and pitted. Place in a medium size bowl and mix in lemon zest and vinegar.

In a shallow serving bowl, place the burrata and gently break it open to release the creamy mozzarella. Spread the cherry mixture on top. Cut sourdough bread into slices and spoon the cherry mixture and burrata on top. Enjoy!