I just love finding recipes to share for celebrations that naturally fit in with the color scheme of that particular holiday! This is one such recipe. It is an Independence Day appetizer that definitely shows off its red, white, & blue!
In elementary school, American children learn the symbolism of our flag. The seven red and six white alternating stripes represent the original thirteen colonies. The fifty stars stand for the fifty states of the Union. The colors also have meaning. Red is equated with hardiness and valor, as well as courage and readiness to sacrifice. Americans hold these values. White stands for purity and innocence, exemplifying the USA’s independence from other countries and the willingness to hold onto our ideals. Blue signifies vigilance, perseverance, and justice. It reminds us to remain watchful and strong.
The colors of the American flag are deliciously present in this 4th of July holiday starter. Saucy cherry tomatoes represent the red stripes of the American flag. They are cooked in a hot skillet with a touch of olive oil and some garlic to bursting. That maximizes their natural sweetness. Creamy burrata supplies the white background for the dish. The truly blue color of the tangy pickled blueberries is the final color element. Drizzled with olive oil and balsamic vinegar, garnished with basil, then served on slices of baguette, this appetizer makes a deliciously patriotic start to 4th of July celebrations!
Red, White, & Pickled Blueberry Burrata
Red, White, & Pickled Blueberry Burrata (adapted from howsweeteats.com) Total Time Required: 1 hour, Prep Time: 1 hour, Makes: 8 servings
Ingredients:
- 1 pint blueberries
- 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 ounces burrata cheese
- 1 baguette, sliced
- 1 handful fresh basil leaves, sliced
- balsamic vinegar for serving
Instructions:
Place the blueberries in a quart sized mason jar. In a small saucepan over medium heat, add 1/2 cup of water, along with the sugar, salt, and vinegar. Whisk the pickling mixture together until the sugar and salt dissolve and the mixture comes to a boil.
Make the pickling liquid.
Turn off the heat and pour the liquid over the blueberries. Let the blueberries sit at room temperature if making the appetizer for immediate use or refrigerate them if pickling the blueberries ahead of time.
Pour the pickling liquid over the blueberries.
Heat the olive oil in a skillet over medium heat. Add the tomatoes to the hot oil with a pinch of salt and pepper. Cook, stirring occasionally, for 6 minutes, then add the garlic to the tomatoes. Cook for another 4 – 5 minutes, until the tomatoes burst and are juicy. Let the tomatoes cool slightly.
Cook the tomatoes and garlic together until the tomatoes burst.
To assemble the appetizer, place the burrata in the center of a platter. Top it with the burst tomatoes and garlic. Use a slotted spoon to remove the pickled blueberries from the jar, adding as many as desired to the platter. Top the cheese and fruit with the fresh basil. Drizzle some olive oil over it all, then add salt, pepper, and balsamic vinegar to taste.
Arrange the cheese and fruit on the platter.
Serve with fresh or toasted baguette slices.
Unique and delicious!
Three cheers for the red, white & blue! ~Linda
Red, White, & Pickled Blueberry Burrata (adapted from howsweeteats.com) Total Time Required: 1 hour, Prep Time: 1 hour, Makes: 8 servings
Ingredients:
- 1 pint blueberries
- 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 ounces burrata cheese
- 1 baguette, sliced
- 1 handful fresh basil leaves
- balsamic vinegar for serving
Instructions:
Place the blueberries in a quart sized mason jar. In a small saucepan over medium heat, add 1/2 cup of water, along with the sugar, salt, and vinegar. Whisk the pickling mixture together until the sugar and salt dissolve and the mixture comes to a boil. Turn off the heat and pour the liquid over the blueberries. Let the blueberries sit at room temperature if making the appetizer for immediate use or refrigerate them if pickling the blueberries ahead of time.
Heat the olive oil in a skillet over medium heat. Add the tomatoes to the hot oil with a pinch of salt and pepper. Cook, stirring occasionally, for 6 minutes, then add the garlic to the tomatoes. Cook for another 4 – 5 minutes, until the tomatoes burst and are juicy. Let the tomatoes cool slightly.
To assemble the appetizer, place the burrata in the center of a platter. Top it with the burst tomatoes and garlic. Use a slotted spoon to remove the pickled blueberries from the jar, adding as many as desired to the platter. Top the cheese and fruit with the fresh basil. Drizzle some olive oil over it all, then add salt, pepper, and balsamic vinegar to taste. Serve with fresh or toasted baguette slices.