Jewelled Strawberry Burrata Carpaccio with Basil Oil
A vibrant Jewelled Strawberry Burrata Carpaccio with Basil Oil, perfect for a fresh appetizer.
Equipment
- blender
Ingredients
For the Crust
- 1 lb fresh strawberries hulled and thinly sliced
- 8 oz burrata cheese at room temperature
- 1 cup fresh basil leaves packed
- ½ cup extra virgin olive oil
- ¼ cup shelled pistachios roughly chopped
- 2 tablespoon balsamic glaze
- sea salt to taste
- freshly ground black pepper to taste
- 1 teaspoon honey optional, for drizzling
Instructions
Prepare the Crust
- In a blender, combine basil leaves and olive oil. Blend until smooth, then strain through a fine mesh sieve to extract the basil oil. Set aside.
- Arrange the strawberry slices in a single, overlapping layer on a large serving platter to resemble carpaccio.
- Gently tear the burrata into pieces and scatter over the strawberries.
- Drizzle the basil oil and balsamic glaze evenly over the dish.
- Sprinkle with chopped pistachios, sea salt, and black pepper. Add a light drizzle of honey if desired.
- Serve immediately as a fresh, vibrant appetizer.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 150mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 70mgCalcium: 200mgIron: 1mg
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