Burrata with Balsamic Strawberries & Basil

burrata cheese topped with both jammy balsamic strawberries & marinated fresh strawberries…served with toasted bread

servings: 6-8



Balsamic Strawberries

  • 1 lb strawberries, stemmed + quartered
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • ¼ tsp red pepper flakes
  • kosher salt

Remaining Ingredients

  • 6 strawberries, stemmed + very thinly sliced
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 small handful torn basil leaves
  • olive oil
  • 2 balls burrata cheese, torn
  • flaky sea salt
  • freshly cracked black pepper
  • extra red pepper flakes (optional)
  • toasted bread, for serving


  1. For the balsamic strawberries, combine the strawberries, balsamic vinegar, honey, red pepper flakes, and a pinch of salt in a 2 qt saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
  2. Reduce the heat to medium-low and cook for about 20 minutes, stirring often, or until thick and jam-like. Turn off the heat and let cool for about 10 minutes.
  3. Meanwhile, combine the remaining sliced strawberries, honey, lemon juice, lemon zest, basil, a pinch of salt, and a drizzle of olive oil in a small bowl. Toss to combine and let marinate for 10 minutes.
  4. To assemble, arrange the torn burrata onto a large plate. Spoon the balsamic strawberries and marinated strawberries over top.
  5. Drizzle on a little extra olive oil. Season with a pinch of flaky sea salt, freshly cracked black pepper, and a pinch of red pepper flakes (optional). Serve the toasted bread alongside.