Red White and Pickled Blueberry Burrata Plate
User Reviews
5
Red White and Pickled Blueberry Burrata Plate
Description
Blueberries are pickled by pouring a hot mixture of water, sugar, salt, and apple cider vinegar over them, then chilling or using within an hour for a tart, fruity accent. Cherry tomatoes are cooked in olive oil with garlic, salt, and pepper until they soften and burst, releasing their juicy sweetness.
The burrata cheese is placed centrally on a serving plate, topped with the warm burst tomatoes and spoonfuls of the pickled blueberries. Fresh basil leaves add herbaceous brightness, and extra olive oil drizzled on the plate enhances richness and mouthfeel. Optional balsamic vinegar provides an additional acidic layer.
This plate is served with fresh or toasted baguette slices, perfect for scooping the creamy cheese and juiciness of the tomatoes and blueberries. The combination contrasts cool, creamy burrata with warm tomatoes and tart blueberries, creating balanced textures and flavors that make for a visually striking starter or snack.
Ingredients
- 1 pint blueberries
- 1/2 cup water warm
- 1 1/2 tablespoons sugar
- 1 teaspoon salt coarse
- 3/4 cup apple cider vinegar
- 1 pint cherry tomato
- 1 tablespoons olive oil plus more for drizzling
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 8 to 16 ounces burrata cheese as much as you wish!
- 1 baguette sliced
- 1 basil fresh, handful, leaves
- balsamic vinegar optional
Instructions
- Place the blueberries in a jar or bowl. Place the water, sugar, salt and vinegar in a saucepan over medium heat. Whisk until the sugar and salt dissolve and the mixture comes to a boil, then turn off the heat. Pour it over the blueberries and let it sit at room temperature if you’re going to use it within an hour. Otherwise, stick it in the fridge until ready to use.
- Heat the olive oil in a skillet over medium heat. Add the tomatoes with the garlic and a big pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and are juicy, about 10 minutes. Let the tomatoes cool slightly.
- To assemble the platter, place the burrata in the center of the plate. Top with the burst tomatoes and use a slotted spoon to remove the pickled blueberries. Toss on some fresh basil and drizzle with olive oil. Sprinkle with salt and pepper. You can also drizzle with balsamic vinegar if you’ve like an extra punch of flavor!
- Serve with fresh baguette slices (or toasted!), crackers, breadsticks - whatever you love!
User Reviews
Overall Rating
5
You'll Also Love
