Red White & Pickled Blueberry Burrata is not just a dish; it’s an experience that brings together fresh ingredients and bold flavors in a visually stunning way. The striking contrast of the creamy white burrata, vibrant red tomatoes, and deep blue pickled blueberries makes this dish a showstopper. It’s perfect for summer gatherings, barbecues, or even as a festive addition to your Fourth of July celebration.
We found this recipe on How Sweet Eats and loved it for a 4th of July celebration. Despite its impressive appearance, this dish is surprisingly simple to make. With just a few steps, you can create a stunning appetizer that requires minimal cooking and can be prepared in advance.
Helpful Tips
- Choose Ripe Ingredients: For the best flavor, select ripe and fresh cherry tomatoes and blueberries. Look for tomatoes that are plump and firm, and blueberries that are deep in color with a slight sheen.
- Pickling Time: Allow the blueberries to sit in the pickling liquid for at least 30 minutes to absorb the flavors. For a more intense flavor, you can let them pickle for a few hours or even overnight in the refrigerator.
- Serving Temperature: Serve the burrata at room temperature for the creamiest texture. Take it out of the refrigerator about 30 minutes before serving to allow it to soften.
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Red, White & Pickled Blueberry Burrata
Ingredients
- 1/2 cup warm water
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup white vinegar
- 1 pint blueberries
- 1 tablespoons olive oil plus more for drizzling
- 1 pint cherry tomatoes
- Salt and pepper
- 2 large balls burrata cheese
- Flake salt for garnish
- 1 handful fresh basil leaves
- 1 baguette sliced and toasted
Instructions
- In a pot over medium heat, add the water, sugar, salt, and vinegar. Heat until the sugar and salt are dissolved. Remove from heat. Add the blueberries and set aside to cool.
- In a skillet over medium heat, add the olive oil. Once hot, add the tomatoes and cook until the tomatoes have burst. Season with salt and pepper.
- Arrange the burrata on a serving plate. I like to cut it open and spread it out a bit.
- Arrange the tomatoes on top of the burrata. Then use a slotted spoon to take the blueberries out of the pot and add them to the burrata.
- Drizzle with olive oil. Garnish with flake salt and basil leaves. Serve with toasted baguette.
Notes
- We adapted this recipe from How Sweet Eats original version.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.