Ingredients
1/2 cup Rosé Vinegar
2 tbsp. Sugar
1 lb. Strawberries
1 pint Blueberries
2 Burrata Balls
1/4 cup Thinly Sliced Fresh Basil Leaves
Garnish: Olive Oil, Flaky Finishing Salt, Black Pepper, Whole Basil Leaves
Instructions
In a small pot, bring the vinegar and the sugar to a boil over high heat, reduce the heat and let the mixture low boil until it’s reduced by half. Transfer the glaze to a heat safe measuring cup and set aside to cool.
Wash and gently pat dry the strawberries and blueberries. Stem and quarter the strawberries and toss them in a bowl with the blueberries. Toss the fruit with about ¼ cup of thinly sliced basil leaves, toss to combine.
When the glaze is cooled, pour it over the berry mixture and toss to coat. Set aside.
On a serving dish, place the two balls of burrata. Use a sharp knife to slice each burrata ball into several wedges, making sure to slice all the way through the cheese. Then gently spread open the burrata balls.
Top the burrata balls with the dressed fruit. Then drizzle with olive oil, sprinkle with finishing salt and fresh ground black pepper. Garnish with several whole basil leaves and serve.
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