Roasted Strawberries with Burrata & Balsamic
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These roasted strawberries with burrata are an easy three-step appetizer made with juicy roasted strawberries, creamy burrata cheese, olive oil, and crusty bread. Roasting the strawberries concentrates their sweetness and creates a jammy texture that pairs perfectly with the rich, creamy burrata for an elegant appetizer or summer entertaining dish. Whether served as a starter, snack, or part of a brunch spread, this recipe feels elevated while requiring minimal effort. If you’re eager to make the most of strawberry season, try my strawberry balsamic shortcake with basil or these strawberry rhubarb bars next.
Why You’ll Love This Recipe
- Sweet and savory – The roasted strawberries balance beautifully with the creamy burrata and salty toppings.
- Easy entertaining recipe – This appetizer looks impressive but comes together with minimal prep.
- Seasonal and versatile – Perfect for spring and summer gatherings, brunches, or light appetizers.
Key Ingredients in This Recipe
- Strawberries – Cooking them at a low temperature draws out the water without steaming the strawberries. It creates a sweet and simple sauce that sends an irresistible aroma wafting through the house. Roasting strawberries is a great way to give berries that are on their way out a second life.
- Balsamic – Balsamic adds a slightly sweet, acidic note to this recipe. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
- Burrata – Burrata is a soft cow’s milk cheese from Italy. It’s essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the roasted strawberries.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the burrata sit at room temperature for about 20 minutes before serving. Cold burrata can taste firm and muted, while room-temperature burrata becomes extra creamy and flavorful.
How to Make Roasted Strawberries with Burrata and Balsamic (Step-by-Step)
Bake until the strawberries turn dark red and a syrup forms in the pan, about 1 hour and 30 minutes. Remove and then let cool to the touch.
Heat a grill or grill pan over medium-high heat. Then add the bread, cooking until grill marks appear, about 2 minutes. Remove and set aside until ready to serve. Add the burrata to a large plate and top with the roasted strawberries. Drizzle with the olive oil and balsamic and top with basil leaves. Serve immediately with grilled bread.
How to Serve Roasted Strawberries with Burrata & Balsamic
- Appetizer spread: Serve with toasted crostini, crackers, or grilled bread.
- Brunch dish: Pair with mimosas, salads, or other light brunch recipes.
- Summer entertaining: Add to a cheese board with cured meats, nuts, and fresh fruit.
- Light lunch: Serve alongside arugula salad or prosciutto for a balanced meal.
How to Store Roasted Strawberries with Burrata & Balsamic
- Refrigerate strawberries: Store roasted strawberries in an airtight container in the refrigerator for up to 3 days.
- Store burrata separately: Keep burrata refrigerated separately until ready to serve.
- Assemble fresh: For the best texture, assemble the dish just before serving.
- Repurpose leftovers: Use leftover roasted strawberries over yogurt, toast, or ice cream.
FAQ – Frequently Asked Questions
Burrata pairs well with roasted fruit, tomatoes, fresh herbs, olive oil, crusty bread, and balsamic flavors because its creamy texture balances sweet and acidic ingredients.
Yes. The roasted strawberries can be made ahead and refrigerated, but the burrata should be added just before serving for the best texture.
Roasting strawberries concentrates their sweetness and creates a soft, jammy texture that pairs especially well with creamy cheeses like burrata.
Toasted sourdough, grilled country bread, crostini, or baguette slices work especially well because they add crunch and structure.
Yes. The roasted strawberries can be served warm, room temperature, or chilled depending on your preference.
Other Recipes to Try
If you loved this easy-to-make appetizer, check out some of these other fruit-forward recipes next:
- Strawberry Balsamic Shortcake with Basil
- Brulée Peaches with Cornmeal Buttermilk Biscuits
- Pan-Fried Goat Cheese with Raspberry Hot Honey
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Roasted Strawberries with Burrata and Balsamic
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Ingredients:
- 1 pound ripe strawberries, hulled
- 3 tablespoons honey
- 6 ½” thick slices French bread, grilled and halved on the bias, for serving
- 8 ounces Burrata
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Handful small basil leaves
Instructions:
- Heat oven to 300ºF (150ºC).
- Add the strawberries to a small bowl and drizzle with honey, tossing to combine. Arrange strawberries in an even single layer to a glass or ceramic baking dish.
- Bake until the strawberries turn dark red and a syrup forms in the pan, about 1 hour and 30 minutes. Remove and let cool to the touch.
- Heat a grill or grill pan over medium-high heat. Add the bread, cooking until grill marks appear, about 2 minutes. Remove and set aside until ready to serve.
- Add the burrata to a large plate and top with the roasted strawberries. Drizzle with the olive oil and balsamic and top with basil leaves. Serve immediately with grilled bread.
Notes:
Nutrition:
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