🕒 Time

25 minutes

🍽️ Serves

4 (as appetizer) or 2 (as a meal)

🛒 Ingredients

Roasted Strawberries

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1 pint strawberries, hulled & halved

1–2 tbsp honey (to taste)

1 tbsp olive oil

Pinch of salt

Optional: 1 tsp balsamic vinegar or pinch black pepper

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Toast Base

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2–4 slices sourdough bread

Olive oil (for toasting)

Optional: 1 garlic clove

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Toppings

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2 cups fresh arugula

1 ball burrata cheese

1–2 tbsp balsamic glaze

Optional: extra honey drizzle

Optional: fresh basil, chopped

Optional: toasted pistachios or walnuts

Optional: lemon zest

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🔥 Instructions

1. Roast the Strawberries

1. Preheat oven to 400°F.

2. Toss strawberries with honey, olive oil, salt (and optional balsamic/pepper).

3. Spread on a baking sheet.

4. Roast 15–20 minutes until soft and jammy.

5. Set aside (keep the juices).

2. Toast the Bread

6. Brush sourdough with olive oil.

7. Toast until golden and crisp.

8. Optional: rub lightly with garlic while warm.

3. Prep the Arugula

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Toss arugula with a drizzle of olive oil, small squeeze of lemon, and pinch of salt.

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4. Assemble

1. Layer arugula on toast.

2. Tear burrata and place on top.

3. Spoon roasted strawberries + juices over burrata.

5. Finish

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Drizzle with balsamic glaze

Add light honey drizzle (optional, for extra sweetness)

Sprinkle black pepper

Add optional toppings: nuts, basil, lemon zest

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✨ Notes

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Best served slightly warm or room temperature

Add nuts for crunch contrast

If too sweet, balance with extra lemon or salt

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🧀 Alternate Base (Optional)

Cheese Crisp (“Frico”)

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Melt a thin layer of shredded parmesan in a pan until golden and crisp

Cool slightly and use as a base instead of toast

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💡 Flavor Profile

Sweet • Creamy • Peppery • Tangy • Crunchy