Red, White and Pickled Blueberry Burrata.

This pickled blueberry burrata is a fun twist on a red, white and blue dish for the summertime! This red white and blue burrata is a hit, with the tangy blueberries, saucy tomatoes and creamy burrata cheese.

If you want a festive red, white and blue snack for the summertime, I’ve got you.

This pickled blueberry burrata is such a fun twist on a red, white and blue appetizer for the summer. And who doesn’t love burrata cheese?!

This burrata platter is nothing groundbreaking, with burst tomatoes and garlic and the melty, creamy cheese. Except for… the pickled blueberries!

Say hello to one of your newest obsessions. These are fun, delicious, pretty and absolutely perfect for the summer.

I’ve pickled peaches before so I figured, why not pickle blueberries?! And if it allows me to make some savory red, white and blue treats for the summer, even better.

I’ve seen the mozzarella, tomatoes and blueberry combo before – usually in a version of a caprese salad for a red, white and blue theme. 

Now while I love the savory and sweet combo, I wanted something a leeeettle more savory. 

Pickled onions are a MAJOR fave around here. It’s no secret that I love to put them on just about everything. I keep them in my fridge at all times, making a new batch each week. They elevate so many meals and make things extra delicious and special. 

I knew blueberries would be just as delicious, if not more – because of their sweetness! We’re just doing a quick pickle, so these last in the fridge for about a week. I like to heat the pickling liquid in a saucepan then pour it over the blueberries. This helps to pickle them fast – though of course you can make them ahead of time and store in the fridge too!

These blueberries are incredible in salads and any sort of cheese board. We love them! And I’m such a briney, vinegary freak that I can eat them right out of the jar.

I like to burst the tomatoes too – because it adds an extra juicy and almost tomato sauce-like effect. If you don’t want to take that extra step, just slice some cherry tomatoes, maybe marinate in a bit of olive oil and balsamic and toss on top with the blueberries. Nothing fancy here, no specific recipe. Take these ingredients and combine them in the best way you love.

Most importantly, the kids loved this. Emilia loves any and all dips, which burrata can kind of be classified as once sliced open. And the blueberry is the fruit of choice in our house, so while it took a minute to get used to the pickled version, this was all around a huge hit.

I toasted a sliced baguette and slathered the burrata on top with the blueberries and tomatoes.

It’s such a lovely dish!

Pickled Blueberry Burrata

Red White and Pickled Blueberry Burrata Plate

Yield: 4 to 6 people

Prep Time: 1 hour hr

Total Time: 1 hour hr

This pickled blueberry burrata is a fun twist on a red, white and blue dish for the summertime! This red white and blue burrata is a hit, with the tangy blueberries, saucy tomatoes and creamy burrata cheese.

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5 from 6 votes

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Ingredients

• 1 pint blueberries
• 1/2 cup warm water
• 1 1/2 tablespoons sugar
• 1 teaspoon coarse salt
• 3/4 cup apple cider vinegar
• 1 pint cherry tomatoes
• 1 tablespoons olive oil, plus more for drizzling
• 2 garlic cloves, minced
• kosher salt and pepper
• 8 to 16 ounces burrata cheese, as much as you wish!
• 1 baguette, sliced
• 1 handful fresh basil leaves
• balsamic vinegar, optional

Instructions 

• Place the blueberries in a jar or bowl. Place the water, sugar, salt and vinegar in a saucepan over medium heat. Whisk until the sugar and salt dissolve and the mixture comes to a boil, then turn off the heat. Pour it over the blueberries and let it sit at room temperature if you’re going to use it within an hour. Otherwise, stick it in the fridge until ready to use.
• Heat the olive oil in a skillet over medium heat. Add the tomatoes with the garlic and a big pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and are juicy, about 10 minutes. Let the tomatoes cool slightly.
• To assemble the platter, place the burrata in the center of the plate. Top with the burst tomatoes and use a slotted spoon to remove the pickled blueberries. Toss on some fresh basil and drizzle with olive oil. Sprinkle with salt and pepper. You can also drizzle with balsamic vinegar if you’ve like an extra punch of flavor!
• Serve with fresh baguette slices (or toasted!), crackers, breadsticks - whatever you love!

Course: Appetizer

Cuisine: American

Author: How Sweet Eats

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That cheese is perfect.