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Red White & Pickled Blueberry Burrata

Red White & Pickled Blueberry Burrata: A Summer Delight

This Red White & Pickled Blueberry Burrata is a vibrant summer appetizer that combines creamy burrata with tangy pickled blueberries and roasted tomatoes, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Pickling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling
  • 1.5 tablespoons Sugar Can substitute with honey or agave syrup.
  • 1 teaspoon Salt Sea salt or kosher salt works well.
  • 0.75 cup White Vinegar Apple cider vinegar may offer a unique flavor twist.
  • 1 pint Blueberries Feel free to use raspberries or blackberries as substitutes.
  • 0.5 cup Warm Water Activates sugar and salt in the pickling process.
For the Roasted Tomatoes
  • 1 tablespoon Olive Oil Avocado oil is a great alternative.
  • 1 pint Cherry Tomatoes Grape tomatoes can be a sweeter option.
  • Salt Season to taste.
  • Pepper Season to taste.
For the Final Assembly
  • 2 large balls Burrata Cheese Fresh mozzarella can replace burrata if needed.
  • Flake Salt Consider using Maldon or fleur de sel.
  • 1 handful Basil Leaves Mint or arugula can also work well.
  • Baguette Sliced and toasted; crostini or crackers are good alternatives.

Equipment

  • small pot
  • Skillet
  • Slotted Spoon
  • serving plate

Method
 

Step-by-Step Instructions
  1. In a small pot, combine ¾ cup of white vinegar, 1½ tablespoons of sugar, 1 teaspoon of salt, and ½ cup of warm water over medium heat. Stir gently until dissolved, about 2-3 minutes.
  2. Once the pickling solution has cooled for about 5 minutes, add 1 pint of fresh blueberries to the pot. Stir gently to coat and let sit for at least 30 minutes at room temperature or refrigerate for up to 1 hour.
  3. While the blueberries are pickling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 pint of cherry tomatoes, sauté for 6-8 minutes until they burst and soften. Season with salt and pepper to taste.
  4. On a serving plate, cut open 2 large balls of burrata and arrange in the center. Top with the roasted cherry tomatoes and drain pickled blueberries, scattering them over the dish.
  5. Drizzle olive oil over the assembled dish, sprinkle with flake salt, and top with fresh basil leaves. Serve immediately with sliced and toasted baguette.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 22gProtein: 10gFat: 20gSaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Chill pickled blueberries for added flavor. Assemble just before serving for best texture.

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