This pickled blueberry burrata is a playful summer twist on a red, white and blue appetizer. Tangy pickled blueberries, saucy burst tomatoes and creamy burrata combine for a delicious, crowd-pleasing plate.
If you’re craving a festive summer snack that’s fresh and simple, this is it.
This pickled blueberry burrata takes the classic caprese-style combo — cheese and tomatoes — and brightens it with quick-pickled blueberries. The result is a vibrant appetizer that’s sweet, tangy and savory all at once.
The idea is simple: quick-pickle blueberries in a warm sweet-and-sour brine, burst cherry tomatoes with garlic for a saucy, jammy texture, and serve everything alongside creamy burrata. It’s an easy way to elevate a cheese board or appetizer spread for summer gatherings.
Quick pickling is fast and flexible. I heat the pickling liquid just until the sugar and salt dissolve, pour it over the berries, and let them sit at room temperature for immediate use or chill them for later. They keep in the fridge for about a week and are great stirred into salads, piled on crostini or eaten straight from the jar if you’re a fan of tangy flavors.
I’ve tried pickling other fruits before, so blueberries felt like a fun next step. Their natural sweetness balances the vinegar, creating a complex, slightly briny pop that pairs wonderfully with burrata.
I also like to gently burst the cherry tomatoes in a skillet with garlic, olive oil and salt. Cooking them until they soften and release their juices gives you a saucy, almost rustic topping that complements the creamy cheese and bright blueberries. If you prefer, simply halve the tomatoes and toss them with olive oil and balsamic instead — both approaches work beautifully.
This platter is flexible: use as much burrata as you like, serve with toasted baguette slices, crackers or breadsticks, and finish with fresh basil, a drizzle of olive oil and a crack of pepper. A touch of balsamic is optional if you want extra depth.
Kids loved it in our house — burrata becomes a dip once it’s sliced open, and the pickled blueberries were a fun new flavor for them to try. Serve alongside toasted baguette slices spread with burrata, then top with the tomatoes and blueberries for an easy, shareable bite.
Pickled Blueberry Burrata
Red White and Pickled Blueberry Burrata Plate
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
- 1 baguette, sliced
- 1 handful fresh basil leaves
- balsamic vinegar, optional
Instructions
-
Place the blueberries in a jar or bowl. In a small saucepan over medium heat, combine warm water, sugar, salt and apple cider vinegar. Whisk until the sugar and salt dissolve and the mixture comes to a boil, then remove from heat. Pour the hot brine over the blueberries. If you’ll use them within an hour, let them sit at room temperature; otherwise refrigerate until ready. They keep for about a week.
-
Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, minced garlic and a generous pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes soften, burst and release their juices, about 8–12 minutes. Remove from the heat and let cool slightly.
-
To assemble, place the burrata in the center of a serving plate. Spoon the burst tomatoes over the cheese. Use a slotted spoon to remove the pickled blueberries and scatter them around the burrata. Tear fresh basil over the top, drizzle with olive oil and season with salt and freshly ground pepper. If desired, add a light drizzle of balsamic vinegar for extra brightness.
-
Serve with toasted or fresh baguette slices, crackers or breadsticks. Tear into the burrata and scoop with tomatoes and blueberries for each bite.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your dish on social media — it’s always wonderful to see variations and personal touches.
That cheese is perfect.