All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Annie Starke's Charred Strawberries with Burrata

Charred Strawberries with Burrata

byAnnie Starke
Total 10 mins, includes cooling time
Active 10 mins
Makes 2 servings
Special Equipment
metal skewers
Special Equipment
metal skewers
  • 1 pound large strawberries, hulled
  • 2 tablespoons good extra virgin olive oil
  • 2 pinches flaky sea salt
  • 2 pinches freshly ground black pepper
  • 1 ball burrata
  • 1/4 cup food-grade edible flowers
  • 1 teaspoon white balsamic vinegar, champagne vinegar, or any mild vinegar
    1. Gently toss the strawberries with 1 tablespoon olive oil, a pinch of flaky sea salt and a pinch of black pepper.
    2. Heat a grill until it’s extremely hot. Thread the strawberries onto metal skewers. Grill the strawberries until char marks appear, 1 to 2 minutes, turning them halfway through.
    3. Place the burrata in the center of a platter.  Remove the strawberries from their skewers and arrange them around the burrata. Garnish with the remaining 1 tablespoon of olive oil and remaining pinch each salt and pepper. Sprinkle with the edible flowers and drizzle with the vinegar.