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Red White and Pickled Blueberry Burrata Plate

This pickled blueberry burrata is a fun twist on a red, white and blue dish for the summertime! This red white and blue burrata is a hit, with the tangy blueberries, saucy tomatoes and creamy burrata cheese.

Prep Time
1 hr
Total Time
1 hr
Servings: 4 to 6 people
Course: Appetizer
Cuisine: American

Ingredients

  • 1 pint blueberries
  • 1/2 cup warm water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 3/4 cup apple cider vinegar
  • 1 pint cherry tomatoes
  • 1 tablespoons olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 8 to 16 ounces burrata cheese, as much as you wish!
  • 1 baguette, sliced
  • 1 Handful fresh basil leaves
  • Balsamic vinegar, optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. Serve with fresh baguette slices (or toasted!), crackers, breadsticks - whatever you love!