Strawberries with Burrata


  • 2 x 250g punnet Victorian strawberries, washed
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • freshly ground black pepper
  • sea salt flakes
  • 2 x 100g burrata balls
  • baby basil leaves, picked
  • baguette slices, chargrilled, for serving
  • extra virgin olive oil, for serving


  1. Hull and quarter the strawberries, and place into a large bowl. Mix through the balsamic vinegar, maple syrup and black pepper. 
  2. Place the burrata balls on a large platter, and spoon the strawberry mixture onto the platter. Drizzle over any extra juices, top with sea salt flakes, baby basil leaves and a drizzle of olive oil.