Fustini's Oils and Vinegars
Red, White and Pickled Blueberry Burrata Dip

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Red, White and Pickled Blueberry Burrata Dip

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Red, White and Pickled Blueberry Burrata Dip



Servings4

Ingredients


Hint

Substitute your favorite herb-infused olive oil. Adapted from howsweeteats.com


Directions

Step 1. 

Place the blueberries in a jar or bowl.  Place the water, sugar, salt and balsamic in a saucepan over medium heat.  Whisk until the sugar and salt dissolve and the mixture comes to a boil.  Pour over blueberries and let sit at room temperature if using within an hour. Or, refrigerate until ready to use.


Step 2. 

Heat olive oil in a skillet over medium heat.  Add tomatoes with garlic and big pinch of salt and pepper.  Cook, stirring occasionally until the tomatoes burst and are juicy, about 10 minutes. Let the tomatoes cool slightly.


Step 3. 

Leftovers are delicious on some toasted crusty bread! (with more olive oil drizzled!)


Step 4. 

To assemble, place the burrata in the center of a platter.  Top with burst tomatoes, using a slotted spoon remove blueberries and place on top.  Add fresh basil and drizzle with olive oil and balsamic glaze.  Sprinkle with salt and pepper.  Serve with a fresh baguette.




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