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Strawberry Burrata Dessert

Strawberry burrata dessert with creamy, delicate cheese centers and ruby red strawberries, finished with a quick balsamic-honey glaze. Topped with fresh basil and a final pinch of fleur de sel and cracked black pepper for an elegant, fresh bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Strawberry burrata dessert
  • 2 burrata cheese Use 2 balls total, one per serving.
  • 1 lb fresh strawberries Halve them so they sit cut-side up.
  • 2 tbsp balsamic vinegar For the quick glaze.
  • 1 tbsp honey Sweetens and loosens the glaze.
  • 0.25 cup fresh basil leaves Tear for a fresh, rustic top.
  • 0.01 fleur de sel Pinch to finish.
  • 0.01 cracked black pepper A few turns to finish.

Method
 

Plate the fruit and cheese
  1. Arrange halved fresh strawberries on serving plates in an even layer, leaving space in the middle for the cheese. Place one ball of burrata cheese in the center of each plate so the creamy interior stays visible.
  2. At room temperature, keep the dessert uncovered while you prepare the glaze so the burrata remains delicate. It should look creamy and glossy under the strawberries.
Make the balsamic-honey drizzle and finish
  1. In a small bowl, whisk balsamic vinegar and honey until the mixture looks glossy and slightly thick. The glaze should pour in a thin ribbon without being fully syrupy.
  2. Drizzle the balsamic-honey glaze around the cheese and over the strawberries in thin lines. Use enough to lightly coat the fruit without drowning it.
  3. Tear fresh basil leaves by hand and scatter them over the top right before serving. The basil should look bright green against the ruby strawberries.
  4. Finish with a pinch of fleur de sel and cracked black pepper over the dessert. Serve immediately at room temperature so the cheese stays creamy.

Notes

For the prettiest contrast, cut strawberries evenly and plate them cut-side up. If you want to get ahead, prepare the glaze up to 1 day in advance and refrigerate; warm it slightly at room temperature and re-whisk before drizzling. Freeze not recommended because burrata and strawberries change texture after thawing. Dietary swap: use lactose-free burrata if you need a dairy-light option while keeping the same assembly.