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Burrata dip with strawberry, balsamic and basil

Recipe for

6

person

persons

25
minutes
450g strawberries (+ a few extra, approx. 500g in total)
2 tbsp balsamic vinegar
1 tbsp honey
salt
chili flakes
1 lime
1 handful basil
olive oil
2/3 balls of burrata
sourdough bread or french baguette

Roadmap

  • Dice the 450g strawberries and put them in a saucepan. Add 2 tbsp balsamic, 1 tbsp honey and some salt and chilli flakes. Place on a medium heat and let simmer for about 5minutes. Then turn down the heat and simmer for another 15 minutes until a soft jelly texture is achieved. Then allow to cool.
  • Meanwhile, slice about six other strawberries and put them in a bowl. Add 1 tbsp honey, 1 tsp lime juice and some zest from the lime. Finish with a handful of freshly chopped basil a pinch of salt and a dash of olive oil. Stir well and let marinate for a few minutes.
  • Take a deep plate or serving dish and pull the burrata apart a bit. Put the cooled strawberry mixture on top and then the marinated strawberries as well. Finish with some more olive oil, salt, black pepper and chili (if you like a spicy touch).
  • Serve with crusty bread.

Ingredients

for

6

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

450g strawberries (+ a few extra, approx. 500g in total)

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 tbsp balsamic vinegar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tbsp honey

Coöperatie Hoogstraten - Vector logo Hoogstraten

salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

chili flakes

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 lime

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 handful basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

2/3 balls of burrata

Coöperatie Hoogstraten - Vector logo Hoogstraten

sourdough bread or french baguette

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

25

minus

  • Dice the 450g strawberries and put them in a saucepan. Add 2 tbsp balsamic, 1 tbsp honey and some salt and chilli flakes. Place on a medium heat and let simmer for about 5minutes. Then turn down the heat and simmer for another 15 minutes until a soft jelly texture is achieved. Then allow to cool.
  • Meanwhile, slice about six other strawberries and put them in a bowl. Add 1 tbsp honey, 1 tsp lime juice and some zest from the lime. Finish with a handful of freshly chopped basil a pinch of salt and a dash of olive oil. Stir well and let marinate for a few minutes.
  • Take a deep plate or serving dish and pull the burrata apart a bit. Put the cooled strawberry mixture on top and then the marinated strawberries as well. Finish with some more olive oil, salt, black pepper and chili (if you like a spicy touch).
  • Serve with crusty bread.

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  • Dice the 450g strawberries and put them in a saucepan. Add 2 tbsp balsamic, 1 tbsp honey and some salt and chilli flakes. Place on a medium heat and let simmer for about 5minutes. Then turn down the heat and simmer for another 15 minutes until a soft jelly texture is achieved. Then allow to cool.
  • Meanwhile, slice about six other strawberries and put them in a bowl. Add 1 tbsp honey, 1 tsp lime juice and some zest from the lime. Finish with a handful of freshly chopped basil a pinch of salt and a dash of olive oil. Stir well and let marinate for a few minutes.
  • Take a deep plate or serving dish and pull the burrata apart a bit. Put the cooled strawberry mixture on top and then the marinated strawberries as well. Finish with some more olive oil, salt, black pepper and chili (if you like a spicy touch).
  • Serve with crusty bread.

Recipe for

6

person

persons

25
minutes
450g strawberries (+ a few extra, approx. 500g in total)
2 tbsp balsamic vinegar
1 tbsp honey
salt
chili flakes
1 lime
1 handful basil
olive oil
2/3 balls of burrata
sourdough bread or french baguette

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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