Burrata with Balsamic Strawberries & Basil
burrata cheese topped with both jammy balsamic strawberries & marinated fresh strawberries…served with toasted bread
servings: 6-8
Ingredients
Scale
Balsamic Strawberries
- 1 lb strawberries, stemmed + quartered
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ¼ tsp red pepper flakes
- kosher salt
Remaining Ingredients
- 6 strawberries, stemmed + very thinly sliced
- 1 tbsp honey
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 small handful torn basil leaves
- olive oil
- 2 balls burrata cheese, torn
- flaky sea salt
- freshly cracked black pepper
- extra red pepper flakes (optional)
- toasted bread, for serving
Instructions
- For the balsamic strawberries, combine the strawberries, balsamic vinegar, honey, red pepper flakes, and a pinch of salt in a 2 qt saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
- Reduce the heat to medium-low and cook for about 20 minutes, stirring often, or until thick and jam-like (reduce the heat to low if needed). Turn off the heat and let cool for about 10 minutes.
- Meanwhile, combine the remaining sliced strawberries, honey, lemon juice, lemon zest, basil, a pinch of salt, and a drizzle of olive oil in a small bowl. Toss to combine and let marinate for 10 minutes.
- To assemble, arrange the torn burrata onto a large plate. Spoon the balsamic strawberries and marinated strawberries over top.
- Drizzle on a little extra olive oil. Season with a pinch of flaky sea salt, freshly cracked black pepper, and a pinch of red pepper flakes (optional). Serve the toasted bread alongside.