Roasted Strawberries with Burrata & Balsamic

Roasted strawberries are served over creamy burrata with a drizzle of balsamic glaze and olive oil paired with thick slices of grilled bread. Strawberries pair perfectly with cheesecake so why not go a savory route by pairing them with cream-filled burrata cheese and balsamic? This recipe takes sweet and juicy summer strawberries at their peak and roasts them with a touch of honey. They are cooked until they are slightly dried in a sticky, sweet syrup playing on their natural candy quality.

Roasted Strawberries with Burrata & Balsamic

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.

How to Make Roasted Strawberries with Burrata and Balsamic

1. Heat oven. Heat oven to 300ºF (150ºC).
2. Drizzle strawberries with honey. 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.
3. Roast the strawberries. 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.
4. Grill the bread. 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.
5. Assemble and 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.

Tips and Tricks for This Recipe

• The strawberries can be roasted up to 1 week in advance. Store refrigerated in airtight containers. To serve, warm the strawberries or serve at room temperature.
• Serve any extra strawberries over ice cream or yogurt for a summer dessert.
• While grilled bread adds a smokey element, crostini or slices of bread pan-fried in butter also pair well with this recipe.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Strawberry Balsamic Shortcake with Basil
• Brulée Peaches with Cornmeal Buttermilk Biscuits
• Pan-Fried Goat Cheese with Raspberry Hot Honey

Roasted Strawberries with Burrata and Balsamic

Print Pin

Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Serves 4

US Customary – Metric

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.

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