Red White Pickled Blueberry Burrata (Print-Friendly Version)
Pickled blueberries, cherry tomatoes, and creamy burrata shine in a summery, colorful platter for sharing.
# What You’ll Need to Make This:
→ Pickled Blueberries
01 -
1 pint fresh blueberries
02 -
120 millilitres warm water
03 -
20 grams granulated sugar
04 -
5 grams coarse salt
05 -
180 millilitres apple cider vinegar
→ Burst Cherry Tomatoes
06 -
1 pint cherry tomatoes
07 -
15 millilitres olive oil, plus additional for drizzling
08 -
2 garlic cloves, finely minced
09 -
kosher salt, to taste
10 -
fresh ground black pepper, to taste
→ Assembly
11 -
225 to 450 grams burrata cheese
12 -
1 baguette, thinly sliced
13 -
1 handful fresh basil leaves
14 -
balsamic vinegar, optional for drizzling
# How to Prepare:
01 -
Place fresh blueberries in a heatproof jar or bowl. In a saucepan, combine warm water, granulated sugar, coarse salt, and apple cider vinegar. Whisk over medium heat until both sugar and salt dissolve and the mixture reaches a boil. Remove from heat immediately and pour the hot brine over the blueberries. Allow to stand at room temperature if using within one hour, otherwise refrigerate until needed.
02 -
Heat olive oil in a skillet over medium heat. Add cherry tomatoes and minced garlic, seasoning generously with kosher salt and black pepper. Sauté, stirring occasionally, until tomatoes burst and release their juices, approximately 10 minutes. Remove from heat and set aside to cool slightly.
03 -
Place burrata cheese at the centre of a large plate or platter. Spoon the warm, burst tomatoes over the burrata. Using a slotted spoon, scatter pickled blueberries around the cheese and tomatoes.
04 -
Garnish with fresh basil leaves and drizzle with olive oil. Add a sprinkle of salt and pepper to taste. For an extra flavour accent, finish with a light drizzle of balsamic vinegar if desired. Serve with freshly sliced or toasted baguette.
# Extra Tips:
01 -
Pickled blueberries can be prepared in advance and stored in the refrigerator for up to one week.