Burrata & Balsamic Strawberries


To me, strawberries=summertime. So when our recent CSA box arrived with a neat little package of these vibrant little organic beauties I reveled in the fact that super warm weather is on the horizon. I am excited to see what the summer has in store for our local farm and what inspiring fruits and veggies we will receive. Today, when I woke up, the sun was shining so brightly and the air outside felt different. The breeze was chilly but the sky was clear for miles. This, too, made me realize summer is fast-approaching. So happy.



For today, I was motivated to make something that would welcome the forthcoming weather change. Those gorgeous little strawberries HAD to be on the menu. One of my favorite ways to eat strawberries is tossed in balsamic vinegar. I realize some would think the combination of the two is a bit wacky, but these two ingredients are made for each other. They have an incredible balance of sweet and tangy and it makes your mouth want to celebrate. They are unbelievable with vanilla bean ice cream or a dollup of fresh whipped cream. I also happened to have one of my most favorite cheeses in all the world in my fridge, Burrata. If you have never had Burrata, you are in for something truly special. Burrata is a cow’s milk cheese made of a heavenly combination of soft mozzarella and cream. It’s spreadable and über buttery making for a wonderful snack on a toasty baguette. Actually, burrata means “buttered” in Italian. So there you go…. I feel I would need to say no more. The fresh addition of sweet basil really brings it home and makes this light snack perfect for a warm, sunny day. Also, it is one of the easiest things to make and magnificently impressive, so please, invite your friends over to share!



Burrata & Balsamic Strawberries {Vegetarian} 

Makes 6 toasts (double the recipe if entertaining)
Prep time: 35 minutes, Assembly time: 5 minutes


Balsamic Strawberries: 

1 pint organic fresh strawberries, sliced thin

1 TBSP balsamic vinegar

1 1/2 tsp organic cane sugar

1/8-1/4 tsp freshly ground black pepper


6 slices of multigrain baguette, drizzled with olive oil and toasted

1 4oz ball of Burrata (half of a package)

a few fresh basil leaves for garnish, sliced chiffonade style

a pinch of coarse sea salt (such as Maldon) sprinkled over each toast




1. Prepare the balsamic strawberries by tossing together the strawberries, balsamic vinegar, sugar, and pepper in a medium bowl. Let sit at room temperature for about 30 minutes to macerate.

2. Slice the baguette in 6 slices, and drizzle each slice with a bit of extra virgin olive oil. Toast the baguette slices and then spread a thin layer of Burrata on each toast. Top with balsamic strawberries (add a little of the balsamic vinegar on the bottom of the bowl too), fresh basil, a pinch of salt and serve immediately. Serve with a crisp sauvignon blanc or brut champagne. Enjoy!



One Response to "Burrata & Balsamic Strawberries"

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  1. shelley McVicar

    20 April, 2013 at 9:33 am

    WOW! So beautiful….This dish looks absolutely amazing and delicious!


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