Luscious Burrata and Mozzarella Tartine with Roasted Berries
This Luscious Burrata and Mozzarella Tartine (‘open faced sandwich’) is topped with delicious roasted berries! This recipe can easily be made vegan and gluten-free. A rich breakfast or afternoon treat!
Just imagine biting into warm roasted berries drizzled atop creamy burrata cheese and spread onto crunchy sourdough bread…
That is what we’re making today! A wildly delicious Tartine, which was inspired by one of my most favorite places in the world - Paris, France.
I just left Paris last night and one of my favorite things about visiting France is the way they pair cheese and fruits in both savory and sweet recipes.
A Tartine is a French ‘open-faced sandwich’ with one layer of toast adorned with any delicious ingredients you could ever imagine. And for me nothing is more delicious than roasted freaking berries! And we’re going all out, using my favorite berries of all time, California Giant Berries. A medley of blackberries, raspberry, blueberries AND strawberries, roasted together to create the most decadent sweet tartine.
To deepen the flavors of the California Giant Berries, we roast them with a touch of balsamic vinegar and maple syrup. A few secret ingredients, which amplifies the aroma of the mixed berries 👌🏻
But we’re putting an Italian spin on this tartine by using burrata and mozzarella cheese. These cheeses have a light taste which pairs beautifully with the bold aromas from the cooked berries.
It’s a completely different sensory experience when roasting berries this way -
the berries nearly melt down becoming tender and more concentrated in flavor. Pair this with fresh sourdough bread and you have the most decadent tartine…and a way of having a little piece of France with you in your kitchen.
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Burrata and Mozzarella Tartine with Roasted Berries
Serves 5
For the Roasted Berries:
2 cups California Giant Strawberries
1 cup California Giant Blueberries
1 cup California Giant Blackberries
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp maple
Pinch of sea salt
For the Toppings:
1 tsp sesame seeds
Zest of 1⁄2 small orange
Handful of mint leaves
1 ball of burrata cheese, roughly cut
1 ball of mozzarella, roughly cut
Slices of sourdough bread
Preheat the oven to 400F. Mix all the roasted berries ingredients together in a bowl. Evenly spread out the berries on a parchment lined baking sheet. Pop in the oven to roast for 15 minutes until the berries have softened and the juices release. Set aside to cool.
Now place both cheeses on a beautiful serving plate. Pour the roasted berries over the cheese. Then add all the other topping ingredients on top. Serve with the toasted sourdough bread and enjoy!
