Moonlit Lagoon Blueberry Burrata (Print Version)

A fresh mix of blueberries, grapes, burrata, and basil enhanced with balsamic glaze and olive oil.

# What You'll Need:

→ Fruit

01 - 1 cup fresh blueberries
02 - 1 cup seedless purple grapes, halved

→ Cheese

03 - 1 large ball (7 oz) burrata cheese

→ Herbs & Greens

04 - 1/3 cup fresh basil leaves, torn
05 - 1 cup baby arugula or mixed greens (optional)

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic glaze
08 - Sea salt and freshly ground black pepper, to taste

→ Garnish

09 - Zest of 1 lemon (optional)

# Step-by-Step Guide:

01 - Arrange the arugula or mixed greens in a wide, shallow serving bowl or platter as a base if using.
02 - Scatter the blueberries and halved grapes in a generous ring around the edge, leaving the center space open.
03 - Place the burrata ball in the center, representing the moon.
04 - Pour extra-virgin olive oil evenly over the fruit and burrata.
05 - Spoon the balsamic glaze in a thin stream over the berries and atop the burrata.
06 - Sprinkle torn basil leaves, lemon zest if using, sea salt, and freshly ground black pepper evenly over the dish.
07 - Serve immediately, accompanied by crusty bread or on its own.

# Top Tips:

01 -
  • It looks so stunning that people think you spent hours in the kitchen, when really it takes ten minutes flat.
  • The burrata stays creamy and perfect because you're not drowning it in dressing—just a whisper of oil and vinegar.
  • It works as an appetizer that won't weigh anyone down, or a light lunch when you're tired of the usual.
02 -
  • The burrata is vulnerable—buy it as close to serving time as possible, and don't let it sit in the warm kitchen. If your kitchen is hot, assemble everything else and add the burrata literally minutes before serving.
  • Balsamic glaze is not the same as balsamic vinegar; the vinegar is too thin and acidic here. You need the reduced, syrupy version that comes in a squeeze bottle or narrow jar.
  • The power of this dish is its simplicity, which means every single ingredient needs to be at its best. A mediocre burrata will show instantly.
03 -
  • Keep your burrata in the coldest part of your fridge, and handle it as little as possible—the less your warm hands touch it, the better it holds its shape.
  • If you want extra visual drama, use the darkest balsamic glaze you can find; it creates bold contrast against the bright fruit and pale cheese.
Go Back