Blueberry Jalapeno Jam Topped Burrata Recipe
Creamy burrata meets a sweet-heat blueberry jalapeño jam, fresh basil, and earthy thyme. Finished with olive oil and flaky sea salt, this versatile plate is perfect for an elevated weekend brunch, a mid-day patio snack, or a gorgeous addition to your next charcuterie board.
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
Ingredients
- Four 4-ounce burrata balls, room temp and dry
- 1/2-3/4 cup blueberry jalapeno jam, warmed
- 2 Tablespoons olive oil
- pinch of sea salt flakes
- 1/3 cup fresh blueberries
- 1 jalapeno, seeded and sliced into thin rounds
- 10-15 Lemon Basil leaves
- 1-2 sprigs fresh thyme leaves
Instructions
- To a shallow, flat-bottomed platter or bowl, add your room temperature, dried burrata balls.
- Using either a thin-bladed knife or clean hands, tear the balls open into chunks. Spoon over some of the blueberry jalapeno jam, then drizzle the olive oil over top, followed by a sprinkling of sea salt flakes, fresh berries, and jalapeno slices.
- Finish it off with lemon basil and thyme leaves. Serve with assorted crackers and breads.