Burrata with Strawberries Four Ways

At Rhubarb in Asheville, North Carolina, chef de cuisine Glenn Osterberg takes every chance he can to work fresh, peak-season strawberries into his menu. In this recipe—perfect for a springtime happy hour—he uses the crowd-pleasing berries four different ways: fresh, pickled, roasted, and blended into a vinaigrette. “This recipe is meant to be a celebration of strawberries,” says Osterberg. “There’s nothing like a local, fresh strawberry picked at its perfect time and paired with burrata. It is really satisfying.”

Ingredients

Burrata with Strawberries Four Ways (Yield: 4 servings)

3 tbsp. maple syrup
½ cup apple cider vinegar
¾ cup water
3 tsp. salt, divided
1 cup strawberries, quartered, divided
3 tbsp. rosé wine
1 tbsp. olive oil (for roasted berries), plus ½ cup olive oil (for vinaigrette)
3 tbsp. white miso paste
4 tbsp. sherry vinegar
¼ cup whole strawberries, stemmed
1 8 oz. package of burrata
Dill, chopped for garnish (optional)
Spring onion, chopped for garnish (optional)

Preparation

For the pickled strawberries, add maple syrup, apple cider vinegar, water, and 1 tsp. salt to a medium pot on high heat and bring to a boil. Once it begins to boil, remove from heat, add ⅓ cup of quartered strawberries, and let sit for at least ten minutes (or longer for bolder flavor).

For the rosé roasted strawberries, preheat oven to 375°F. In a bowl, combine ⅓ cup of quartered strawberries, wine, 1 tsp. salt, and 1 tbsp. olive oil. Place on a baking tray and cook until tender and juicy, about 10 minutes. Remove from oven and cool to room temperature.

For the strawberry vinaigrette, add ⅓ cup of quartered strawberries, white miso paste, sherry vinegar, and 1 tsp. of salt to a blender. Blend on medium speed until smooth, then slowly add ½ cup olive oil until the vinaigrette has a creamy consistency.

In a bowl, combine ¼ cup of fresh whole strawberries with the pickled and roasted berries. Drizzle with vinaigrette and gently mix. Season to taste with salt. Place burrata in the center of a serving plate and pour the strawberry mix on top. Garnish with dill and chopped spring onion.