Burrata with Strawberries Four Ways

A perfect springtime snack from Rhubarb in Asheville, North Carolina

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.”


  • 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)


  1. 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).

  2. 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.

  3. 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.

  4. 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.