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–+ servings

Balsamic and brown sugar roasted strawberry caprese

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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people as a side

Ingredients
  

FOR THE STRAWBERRIES:

  • 1 punnet strawberries
  • 1-2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • Pinch of sea salt

FOR THE SALAD:

  • 1 bunch of basil
  • 2 large Roma or large Heirloom tomatoes
  • 1 punnet cherry or lil Heirloom tomatoes different colours are fun but not necessary
  • Olive oil
  • Sea salt
  • 1-2 250 g tub of Burrata the better quality the better!

Instructions
 

METHOD:

  • Preheat your oven to 180 degrees Celsius.
  • In a bowl, mix together your balsamic, brown sugar, and sliced strawberries, and mix well. Set aside to marinate while the oven heats up.
  • Pop the strawberries in the oven on baking paper for 15-20 minutes, or until they're super juicy. You can give them a spray of olive oil if you wish.
  • While they're cooking, chop the tomatoes and basil, and pop them in a large bowl. Drizzle with olive oil and a generous pinch of sea salt.
  • Take the strawberries out of the oven and allow them to cool just a little bit. Tear up the burrata and add it to the tomatoes. Assemble them on a plate, and top with the strawberries, (they're too delicate to be mixed into the tomatoes) extra basil if you have some, and a final drizzle of balsamic vinegar, if you're into it.
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