Red, White, and BLUEberry Burrata
A PERFECT Independence Day appetizer! Both festive AND delicious!
Ingredients
- 1/2 cup water
- 1 1/2 Tbsp sugar
- 1 tsp Jacobsen’s Himalayan Sea Salt (plus a little more for finishing)
- 3/4 cup Stock Market A-Premium White Balsamic Vinegar
- 1 pint blueberries
- 2 Tbsp Stock Market Sicilian Biancolilla Extra Virgin Olive Oil (plus more for finishing)
- 1 pint cherry tomatoes
- Jacobsen’s freshly ground black pepper, to taste
- 2 large burrata cheese balls
- 6-8 fresh basil leaves, roughly chopped
- 1 baguette, sliced and toasted
- Stock Market Blueberry Dark Balsamic, for finishing
Directions
In a small pot over medium-high heat, add the water, Jacobsen’s Himalayan Sea Salt, sugar and Stock Market A-Premium White Balsamic Vinegar. Heat until the sugar and Jacobsen’s Himalayan Sea Salt are dissolved. Remove from the heat and add the blueberries; set aside to cool.
In a medium skillet over medium-high heat, add the Stock Market Sicilian Biancolilla Extra Virgin Olive Oil. Once hot, add the cherry tomatoes and cook until they have burst. Season with Himalayan Sea Salt and freshly ground black pepper.
Place the burrata balls on a serving platter; cut them open and spread them out a bit. Arrange the cherry tomatoes on top of the spread out burrata. Using a slotted spoon, remove the blueberries from the pot and add them on top of the burrata and cherry tomatoes. Finish by drizzling with additional Stock Market Sicilian Biancolilla Extra Virgin Olive Oil and a little Stock Market Blueberry Dark Balsamic. Garnish with additional freshly ground Jacobsen’s Himalayan Sea Salt and chopped basil leaves. Serve with toasted baguette slices!
Enjoy!
