This dish is inspired by our recent trip to the Okanagan and our delicious supper at Summerhill's bistro. I'm crazy for burrata and was very curious about the pickled blueberries. We changed a bit the sauce by adding some balsamic vinegar, some peach habanero hot sauce and reducing it.
-1 Burrata per person (certain stores sell half size burrata which would be plenty if served as a side dish) if vegan, the plant based burrata from Blue Heron is delicious!
-1/2 cup pickled blueberries (recipe here)
-3 Tbsp balsamic vinegar
-2 Tbsp Peach Hot Sauce
-1/4 cup crispy capers (recipe here)
-purple or green snap pea shoots
Heat the pickled blueberries in a sauce pan.
Add balsamic vinegar and JHE Peach Habanero Hot Sauce (adjust to your spiciness preferences).
Bring to a boil, reduce heat and let this reduce into a nice sauce while stirring often
Transfer your room temperature burrata to a serving plate. Serve with baby Kale and snap pea shoots.
Drizzle the reduction over the burrata and serve.
Voila! Pickled blueberry burrata.