A plate containing creamy burrata, juicy strawberries and fresh basil leaves. In the distance, a hand holds out a crisp tortilla.

Appetizers

Burrata and strawberries

4 portions

30 minutes

This recipe with 5 ingredients (or less) is a perfect appetizer. No strawberries on hand? No worries. You can use other seasonal fruit, such as blueberries, raspberries or peaches. Breaking up the tortillas by hand adds a friendly touch to the dish. Enjoy with friends at your next 5 à 7!

INGREDIENTS

2 Mejicano olive oil tortillas
A sufficient quantity of olive oil
2 cups strawberries, washed and stemmed, cut in half or quarters (depending on the size)
1 tablespoon honey
A drizzle of balsamic vinegar
1 ball (250 g) burrata cheese
Basil or fresh mint for garnish
Fleur de sel and freshly ground pepper

STEPS

With the rack in the middle position, preheat oven to 350 °F. Line a baking sheet with parchment paper, and set aside.
Place the tortillas on the baking sheet and brush with olive oil. Bake for 5 to 10 minutes, or until they are golden and crisp. Set aside on a plate.
Place the strawberries on the same baking sheet. Drizzle with honey and balsamic vinegar, toss and bake for 10 minutes, until the strawberries start to soften without being completely cooked. Let cool on the sheet.
Place the burrata on a serving platter and pour the strawberry topping over top. Garnish with basil and mint leaves, and drizzle with olive oil. Season with fleur de sel and freshly ground pepper.
Break up the crispy tortillas by hand and serve with the strawberry burrata.