Ingredients:

  • 1 cup (240 ml) Balsamic Vinegar
  • 2 tablespoons (30 ml) Honey
  • Pinch of Red Pepper Flakes (optional)
  • 1 pound (450g) Fresh Strawberries, hulled and quartered
  • 1 tablespoon (15 ml) Olive Oil
  • Freshly Ground Black Pepper to taste
  • 1 Baguette, sliced into 1/2-inch (1.25 cm) thick rounds
  • 2 tablespoons (30 ml) Olive Oil
  • Pinch of Sea Salt
  • 8 ounces (225g) Burrata Cheese (2 x 4oz balls)
  • Fresh Basil Leaves, for garnish
  • Extra Virgin Olive Oil, for drizzling
  • Flaky Sea Salt, for sprinkling
  • Freshly Ground Black Pepper, for seasoning

Instructions:

  1. Prepare the Balsamic Glaze: Combine balsamic vinegar, honey, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and slightly thickened, about 8-10 minutes. Remove from heat and let cool slightly.
  2. Prepare the Strawberries: Gently toss the quartered strawberries with olive oil and black pepper in a bowl.
  3. Toast the Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush with olive oil and sprinkle with sea salt. Bake for 8-10 minutes, or until golden brown and crispy.
  4. Assemble the Appetizer: Arrange toasted crostini on a platter. Place burrata cheese in the center of the platter. Spoon the glazed strawberries around the burrata.
  5. Garnish and Serve: Drizzle the burrata with extra virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper. Garnish with fresh basil leaves. Serve immediately with the crostini.