I'll admit it, when I first read this recipe, I had no idea what Stracciatella was. It sounded fancy, maybe even a little intimidating. But the moment I learned it's simply the creamy, dreamy inside of burrata, I knew instantly this was going to be something special. I assumed it might be hard to track down here in Southern Oregon, but it turned out to be an easy find at Fred Meyer. Score!
With strawberry season just around the corner, this is the kind of appetizer that feels effortless yet impressive. Sweet, jammy strawberries roasted with balsamic, layered over that rich, luscious Stracciatella, then finished with fresh basil and a little crunch from pistachios, it's the perfect bite of summer.
Bring this to your next gathering with friends and watch it disappear. Serve it with a variety of crackers or toasted bread, pour a glass of wine, and you've got yourself a beautiful, crowd-pleasing start to any evening.
Ingredients
Balsamic Roasted Strawberries
- 1 pound strawberries
- 1 tablespoon Dark Cherry Sweet Balsamic Vinegar (if using regular balsamic vinegar, add 1 tsp honey, or use a thick balsamic)
- 1 teaspoon extra virgin olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Stracciatella Dip
- 8 ounces Stracciatella cheese
- 2 tablespoons fresh basil, chiffonade
- 1 tablespoon roasted & salted pistachios, roughly chopped
- extra virgin olive oil, drizzle to taste
- flaky salt to taste
Instructions
Balsamic Roasted Strawberries
1. Preheat the oven to 375°F. Rinse and hull the strawberries, then halve or quarter them so they’re all roughly the same size. Place the strawberries in an oven-safe baking dish.
2. Add the dark cherry sweet balsamic vinegar, olive oil, salt, black pepper, and honey (if using regular balsamic vinegar instead of sweet). Toss everything together until the strawberries are well coated.
3. Roast for 30-35 minutes, stirring halfway through, until the strawberries have softened and released their juices. Let cool slightly before assembling. Make sure and watch them, you don’t’ want them to burn.
Stracciatella Dip
1. Spread the Stracciatella across the bottom of a shallow serving bowl or plate. Spoon the roasted strawberries on top, along with as much of the juices as you’d like. Finish with fresh basil, chopped pistachios, flaky salt, and a drizzle of olive oil.
