Strawberry Burrata
Strawberry Burrata with Balsamic Drizzle
Description
Sweet, juicy strawberries paired with creamy burrata create a fresh, elegant dish that feels both simple and elevated. Finished with a bright Strawberry White Balsamic drizzle and smooth Arbequina Extra Virgin Olive Oil, this is perfect for summer entertaining or a light, no-cook appetizer.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
1 pound fresh strawberries, hulled and sliced
8 ounces burrata cheese
2–3 tablespoons Strawberry White Balsamic Vinegar, divided
1½ tablespoons Arbequina Extra Virgin Olive Oil
¼ teaspoon flaky sea salt
¼ teaspoon freshly cracked black pepper
Optional: 6–8 fresh basil or mint leaves, torn, plus a few small whole leaves for garnish
Optional: toasted pistachios, for garnish
Instructions
• Toss the sliced strawberries with 1 tablespoon of the Strawberry White Balsamic and let them stand 10–15 minutes. This draws out their natural juices while keeping the berries intact.
• Arrange the macerated strawberries across a serving platter.
• Gently tear the burrata open just before serving so the creamy center flows naturally over the strawberries.
• Drizzle with Arbequina Extra Virgin Olive Oil to create the savory base layer.
• Season lightly with flaky sea salt and black pepper.
• Finish with the remaining Strawberry White Balsamic, drizzled just before serving so the flavor stays bright and fresh.
• Garnish with the torn basil or mint, a few small whole basil leaves, and toasted pistachios if using. Serve immediately.
Chef's Tip
Let burrata sit at room temperature for 10–15 minutes before serving. Cold burrata dulls both texture and flavor. Tear it open just before plating, rather than slicing it in advance, so the creamy center flows naturally over the berries the way it's served in restaurants. Always add the final balsamic drizzle last, right before serving, so it stays bright rather than soaking into the cheese and berries.
Flavor Variations
• Raspberry Dark Balsamic for deeper berry contrast
• Peach White Balsamic for a softer stone-fruit profile
• Blackberry or Fig Dark Balsamic for richer savory depth
• Basil Infused Olive Oil in place of Arbequina for a fresh, herb-forward finish
• Toasted almonds in place of pistachios for a milder crunch
Pairings
Pairs beautifully with sparkling wine, rosé, crusty bread, prosciutto, or light grilled dishes.
Build Your Plate
Turn this into a complete summer appetizer
This dish is fresh, sweet, and creamy, so the best plate keeps things simple: a crisp bread or cracker for texture, a light pour to match the berries, and a balsamic that complements without overwhelming the burrata.
Finished Appetizer
Strawberry Burrata with Balsamic Drizzle served with crusty bread, prosciutto, toasted nuts, and a chilled glass of rosé or sparkling wine.
Main Ingredient
Torn, room-temperature burrata and macerated strawberries finished with Arbequina Extra Virgin Olive Oil and a bright Strawberry White Balsamic drizzle
Accompaniments
Crusty bread, crostini, prosciutto, toasted pistachios or almonds, fresh basil or mint
Flavor Pairing
Strawberry White Balsamic for the classic finish, Raspberry Dark Balsamic for deeper berry contrast, Peach White Balsamic for a softer profile, or Basil Infused Olive Oil for an herb-forward twist
Recipe Notes
Assemble this dish immediately before serving to keep the berries vibrant and the burrata creamy. The final balsamic drizzle should always happen last, not before. If you'd like more pronounced flavor, let the sliced strawberries macerate briefly in a little of the balsamic before building the platter.
