Description
Creamy burrata meets warm, balsamic-roasted strawberries in this elevated appetizer or dessert. Finished with cracked black pepper, lemon zest, and fresh herbs, it’s a bold yet balanced plate that surprises with every bite.
Ingredients
For the Balsamic Strawberries
400 g fresh strawberries, hulled and halved
2 tbsp balsamic vinegar
1½ tbsp honey or maple syrup
1 tsp vanilla extract
Freshly cracked black pepper, to taste
Pinch of salt
To Serve
2 medium burrata balls (about 125 g each)
Zest of 1 lemon
Fresh mint or basil leaves, for garnish
Extra honey or aged balsamic, optional for drizzling
Optional Crunch
Toasted almonds or pistachios, chopped
Instructions
1. Preheat oven to 190°C (375°F). Toss the halved strawberries with balsamic vinegar, honey, vanilla, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes, or until softened and slightly blistered.
2. Place each burrata ball on a shallow plate. Use a sharp knife to gently score the top so the creamy center can begin to release.
3. Spoon the warm balsamic strawberries over the burrata. Allow the juices to pool naturally. For extra depth, add a bit more cracked pepper on top.
4. Sprinkle with lemon zest, mint or basil leaves, and toasted nuts if using. Finish with a drizzle of extra honey or aged balsamic if desired.
Notes
Burrata is best served at room temperature—remove from the fridge 15–20 minutes before plating.
Swap strawberries for roasted figs or cherries for a seasonal variation.
Use white balsamic for a lighter flavor and color contrast.
Excellent as a starter, brunch centerpiece, or unexpected summer dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Dessert
- Method: Roasted
- Cuisine: Modern European
Nutrition
- Serving Size: 1 plated burrata with strawberries
- Calories: 350
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg