Recipes

Burrata with Strawberries Four Ways

A perfect springtime snack from Rhubarb in Asheville, North Carolina

By Jenny Everett
Recipe by Glenn Osterberg

May 4, 2022

Photo: Courtesy of Rhubarb

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.

Jenny Everett is a contributing editor at Garden & Gun, and has been writing the What’s in Season column since 2009. She has also served as an editor at Women’s Health, espnW, and Popular Science, among other publications. She lives in Mount Pleasant, South Carolina, with her husband, David; children, Sam and Rosie; and a small petting zoo including a labrador retriever, two guinea pigs, a tortoise, and a fish.