Craving a traditional caprese salad during the Midwest Winters but the tomatoes are NOT in season?! We've got you covered with this delicious, pickled strawberry caprese toast. Giant Eagle carries a large variety of fresh strawberries that can be preserved in the form of pickling!
Pickled Strawberry Caprese Toast
Ingredients:
1 each ball of burrata* cheese
Flaky sea salt such as Fleur De Sel to finish
2 Tablespoon Balsamic Vinegar Glaze
2 Tablespoon good extra virgin oil
1 thick slice hearty bread such as sourdough
2 Tablespoons butter
2-3 basil leaves, fresh
Pickling Liquid:
1 cup white wine vinegar
1 cup water
1/2 cup sugar
2 Tablespoons kosher salt
1 Teaspoon red pepper flakes
2 cups Pineberry Strawberries** (optional), stems removed
2 cups red strawberries, stems removed
Method:
In a small pot add white wine vinegar, water, sugar, salt and pepper flakes and heat until sugar and salt are dissolved
Pour over stemmed and sliced strawberries until they are submerged
let chill for 1-3 hours
In a heavy bottom skillet, melt butter and toast bread on both sides until GBD (golden brown delicious)
Break burrata in half and spread over entire side of toast
spoon out strawberries and some of the pickling juice over the burrata
drizzle both balsamic glaze and olive oil over the top
sprinkle with flaky sea salt
tare up basil leaves and sprinkle on top
Enjoy!
*Burrata Cheese: cow's milk Italian cheese with a mozzarella type on the outside filled with shredded curds and heavy cream. This is mild and creamy.
**Pineberry Strawberry: white strawberry with red seeds, sweet like pineapple. If you cannot find these, use all red strawberries!