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Roasted Berries and Burrata

Roasted Berries and Burrata- Creamy burrata is topped with sweet roasted strawberries and fresh blueberries for a dessert like spin on a popular cheese course.


July 2, 2024 by Nicole Collins


 

Today, we’re making Roasted Berries and Burrata!

 



We’re changing the way you think about cheese today. Here in the USA, we’re taught to think of cheese as an appetizer. A little pre-dinner snack. But, I think the Europeans have it right on this one. Cheese is oftentimes a course served either right before or even as dessert in many European countries. And honestly, I absolutely love that.  

 



You guys know how I feel about chocolate and cheese together. Absolutely epic in my opinion. But today, we’re taking a different approach to cheese as a dessert course and loading up a mild but creamy cheese with sweet roasted berries. You guys are gonna love this one!



Let’s start with the berries. This is super duper simple. We’re going to cut the tops off of a half pound of strawberries and toss them in a bowl. I had some jumbo strawberries in my batch this time around (it is prime strawberry season after all), so if you have any noticeably large berries too, go ahead and cut those in half.

 



To the berries, we’re going to add a little brown sugar, some balsamic vinegar, and a little vanilla extract. We’ll toss everything together until those berries are completely coated. Then, we’ll transfer the mixture plus and extra juices to a parchment lined baking sheet. And, we’ll let those berries roast for about a half hour, tossing once half way through, until they become nice and syrupy. Then, we’ll use the back of a spoon to mash the berries into smaller pieces. And we’ll allow those sweet berries to cool completely.

 



Once the berries have cooled down, it’s time to assemble the dish. We’ll start with 2 balls of burrata cheese…which is fresh mozzarella on the outside and creamy stracciatella on the inside…and place them in a shallow bowl or high sided plate. Then, I like to cut a crisscross pattern into the top of each burrata ball to help break them open. Burrata is so mild that it needs salt, so we’ll sprinkle the burrata with a little pinch of flaky salt. And then, it’s time to dress it up with those berries.

 



We’ll take our sweet syrupy strawberries and drizzle them all over and around the burrata. Then, to add another berry component, we’ll sprinkle fresh blueberries all around the dish. And, that’s really all there is to it. You can garnish with some fresh mint if you’d like to add a pop of color. But, we’ll get some toasted crostini on the side. And, it’s time to dig in!

 



This bowl of goodness is such a treat. Our brains and our tastebuds are used to seeing burrata paired with things like tomato and basil. But pairing this creamy cheese with sweet and slightly tangy strawberries makes it feel so much more decadent. It’s almost like eating ice cream…but with bread…and it’s cheese. It’s sweet and a little savory. It’s bright and a little acidic. It’s refreshing and a little comforting. It’s absolute deliciousness.

 



And, we can’t continue without taking a second to notice the color scheme. Are the red, white, and blue colors perfect for throwing on a July 4th table? I think so!

 



Ok, everyone! Are you sold on the idea of cheese as a dessert yet? I know I’ve been selling this as a dessert item, but it’s also excellent on a brunch table too. So, you have options!

 

I hope you guys enjoy. Have a safe and happy holiday if you celebrate. And, let’s eat!



 



Roasted Berries and Burrata             

Serves: 4          Print


Ingredients:

  • 8 oz strawberries, tops cut off

  • ½ tbsp balsamic vinegar

  • 1 tbsp brown sugar

  • ½ tsp vanilla extract

  • 2 balls (8 oz) burrata

  • Flaky salt, to taste

  • ¼ cup blueberries

  • Mint, for garnish

  • Toasted crostini, for serving


Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. To a mixing bowl, add strawberries, balsamic vinegar, brown sugar, and vanilla extract. Toss well to completely coat the berries. Pour the mixture onto prepared baking sheet. Bake for 15 mins, toss the berries, and bake for an additional 10-15 mins until the berries have softened and their juices are syrupy. Remove from the oven, and use the back of a spoon to mash the berries. Set aside to cool to completely.

  3. Arrange burrata in a shallow serving bowl, and cut an X through the center to open. Season with a pinch of flaky salt. Top the burrata with roasted strawberries and blueberries. Garnish with fresh mint, if desired. Serve with toasted crostini. Enjoy!

Recipe notes:

*If your strawberries are big, cut them in half before roasting. Otherwise, leave them whole (after you cut the stem off).

*To make crostini, slice a baguette into ½ inch slices. Arrange in a single layer on a baking sheet, drizzle with olive oil, and bake at 375 degrees for 8-10 mins until golden.

*This is best served fresh. So if you’re preparing the berries in advance, wait to break open the burrata and top with the berries until you’re ready to serve.


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