This burrata appetizer is the perfect way to impress your guests with a vibrant and unique party food. Enter Red White & Pickled Blueberry Burrata—a dish that beautifully combines creamy burrata cheese, sweet burst tomatoes, and tangy pickled blueberries, all presented in a stunning and festive manner.

This recipe, which we came across on How Sweet Eats, not only looks incredible on the table but also offers a symphony of flavors that are unique and incredibly tasty. We like to serve this for 4th of July or other festive holidays where the color scheme matches the mood.

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.

Red, White & Pickled Blueberry Burrata

With its harmonious blend of textures and tastes, it’s a celebration of summer on a plate.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine American

Servings servings

Calories 206 kcal

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 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

Calories: 206kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 655mgPotassium: 286mgFiber: 3gSugar: 15gVitamin A: 448IUVitamin C: 26mgCalcium: 62mgIron: 2mg

Keyword cheese

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