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Burrata with Marinated Strawberries

Fresh, creamy, and just a little surprising – this dish brings sunshine to your plate. Soft burrata meets roasted strawberries, marinated in a Ginger-Lemon syrup and finished with a touch of chili flakes, crunchy pistachios, and fragrant basil. Serve with grilled sourdough for a summery lunch or an elegant starter that's sure to impress.

Batteliek 5

Ingredients

  • 3 tbsp Batteliek Ginger-Lemon syrup
  • 2 burratas
  • 400 g strawberries
  • ½ lemon
  • 4 slices sourdough bread
  • A pinch of chili flakes
  • Pistachios
  • 4 sprigs of basil
  • Olive oil
  • Fleur de sel
Batteliek 1

Preparation

  1. Preheat the oven to 185°C. Halve the larger strawberries and place all the strawberries in an ovenproof dish. Drizzle with chili flakes, the juice of half a lemon, the Ginger-Lemon syrup, and a splash of olive oil. Roast in the oven for 20 minutes until they are soft and lightly caramelized.
  2. Toast the pistachios in a dry pan until they start to smell fragrant and turn lightly golden. Let them cool, then roughly chop them on a cutting board.
  3. Brush the slices of sourdough bread with olive oil and grill them in a grill pan (or under the broiler) until they are crispy and golden brown.
  4. Finely chop the basil leaves.
  5. Remove the strawberries from the oven. Place a ball of burrata on each plate, then spoon the roasted strawberries on top. Finish with the toasted pistachios, chopped basil, and a pinch of fleur de sel. Finally, drizzle some of the warm strawberry juice over the dish for added flavor.