Red White Pickled Blueberry Burrata

This pickled blueberry burrata plate is my favorite summer entertaining trick with its playful red white and blue colors. Creamy burrata cheese takes center stage alongside tangy pickled blueberries and saucy burst tomatoes for a dish that feels special but takes minimal effort. Whenever I serve this at cookouts or as a light dinner appetizer everyone hovers around the platter for seconds.

One July Fourth after a hot afternoon outside we devoured this plate on the porch as fireworks kicked off

Ingredients

• Blueberries: Choose plump firm berries for their burst of sweet tanginess. Pickling transforms them with punchy flavor.
• Warm water: Dissolves the sugar and salt to create the pickling brine. Use filtered water for clearest taste.
• Sugar: Just a bit rounds out the tangy brine. Look for fine granules that dissolve easily.
• Coarse salt: Makes the pickled berries pop. Kosher or sea salt works best for flavor clarity.
• Apple cider vinegar: Brings brightness to the blueberries. Use raw unfiltered if you want extra nuance.
• Cherry tomatoes: Sweet juicy tomatoes burst and meld perfectly with the cheese. Seek out the ripest ones for best flavor.
• Olive oil: Brings everything together with its silky fruitiness. Use extra virgin for the most robust taste
• Garlic: Freshly minced garlic deepens the flavor of the burst tomatoes.
• Kosher salt and pepper: Makes all the summer produce shine.
• Burrata cheese: The star with its creamy center and mozzarella shell. Choose the freshest burrata you can find
• Baguette: Fresh or toasted slices are perfect for scooping up all the toppings.
• Fresh basil leaves: For herbal brightness and classic summer aroma. Pick leaves that look vivid and unblemished.
• Balsamic vinegar: Optional but highly recommended for a jammy finishing note. Use a good syrupy one for best results.

Step-by-Step Instructions

Make the Pickled Blueberries:

Place washed blueberries in a heatproof jar or small bowl. Gently heat water sugar salt and apple cider vinegar until sugar and salt completely dissolve and mixture just comes to a boil. Immediately pour over the blueberries making sure they are submerged. Let them sit at room temperature for at least one hour to pickle and infuse flavor or refrigerate until ready to use if making ahead.

Prepare the Burst Tomatoes:

In a skillet heat olive oil over medium. Add halved cherry tomatoes freshly minced garlic and season with a generous pinch of kosher salt and black pepper. Stir occasionally as the tomatoes cook for about ten minutes smashing a few gently with a spoon as they soften. When most have burst and a saucy consistency develops remove from heat and let cool slightly.

Assemble the Platter:

Place burrata cheese in the center of a serving plate. Spoon warm burst tomatoes over and around the cheese. Using a slotted spoon scatter pickled blueberries on the plate. Add fresh basil leaves by tearing or sprinkling them over everything. Drizzle everything generously with more olive oil and season with extra salt and pepper to taste. For a tangy twist finish with a drizzle of balsamic vinegar if desired.

Serve:

Pile sliced baguette or your favorite bread alongside and offer extra for scooping up the mixture. Enjoy immediately while the tomatoes are still slightly warm and the cheese is creamy.

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I am always amazed by how the little pickled blueberries wake up the whole dish Their tangy punch makes even skeptics into berry lovers. One summer my niece tried this for the first time and asked for pickled blueberries on everything afterward.

Storage Tips

Extra pickled blueberries can stay in their brine in the fridge for up to one week and are great tossed on salads. The burst tomatoes keep about three days sealed in the fridge. Burrata is best enjoyed fresh so assemble the platter right before serving.

Ingredient Substitutions

You can definitely swap burrata for fresh mozzarella or even a creamy goat cheese if you cannot find burrata. Any small tomato like grape or sungold works well in place of cherry tomatoes. If you do not have apple cider vinegar white wine vinegar will work but add a splash more sugar for balance.

Serving Suggestions

This platter makes a showy starter for barbecue nights or summer parties but also works beautifully as a light lunch with a green salad. Try it with a chilled rosé or a lemony sparkling water. The flavors are perfect for alfresco dining.

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Cultural and Historical Context

Burrata is a cheese from southern Italy prized for its decadent creamy center. Pickling fruit is a classic way to preserve summer bounty and offers a playful twist in this recipe. The red white and blue color scheme makes it especially popular at American celebrations like July Fourth and Memorial Day.

Recipe FAQs

→ How are the blueberries prepared?

The blueberries are quickly pickled in sweetened apple cider vinegar, giving them a tangy, bright flavor.

→ What can I serve with this burrata plate?

Slices of fresh or toasted baguette, crackers, or breadsticks work well for scooping up the toppings and cheese.

→ Can I make the components ahead of time?

The pickled blueberries can be made in advance and kept chilled. The tomatoes are best served freshly cooked but can be gently reheated.

→ Is it possible to add extra herbs or toppings?

Absolutely! Fresh basil is suggested, but mint or tarragon can add a different flavor. Try a drizzle of balsamic for more depth.

→ How many people does this serve?

The plate is designed for 4 to 6 people as a starter to share.

→ What type of burrata should I use?

Choose fresh, high-quality burrata. You can use 8 to 16 ounces, depending on how generous you’d like the platter to be.