Plum Burrata with Strawberry Balsamic Jam
Taking advantage of all that stone fruit season has to offer with this Strawberry Balsamic Jam and Plum Buratta. The colors alone are enough to draw you in! It’s so much fun and simple yet beaming with sweet and savory flavor. If you have leftover jam and plums, I love to eat them as a ricotta toast too! Recipe below:
Why You'll Love This
A showstopper for very little work — Most of the "cooking" is a simmering jam you can walk away from; the rest is slicing, marinating, and arranging.
Sweet and savory in one bite — Balsamic and red pepper flakes cut through the sweetness of the strawberries and plums, so it never tastes one-note next to the rich, milky burrata.
Nothing goes to waste — Extra jam and marinated plums keep well and are just as good the next day on ricotta toast.
Key Ingredients
Strawberries — Cooked down with sugar and balsamic into a jammy, slightly tangy spread that's the base of the whole dish.
Balsamic vinegar + honey — Together they give the jam its depth — balsamic for tang, honey for a rounder sweetness than sugar alone.
Red pepper flakes — A small but important note of heat that keeps the jam and the finished plate from tasting purely sweet.
Sugar plums — Sliced thin and quickly marinated, they add a fresh, juicy contrast to the cooked jam.
Fresh basil — Torn into the marinated plums for an herbal lift.
Burrata — The creamy, mild centerpiece that lets the sweet-savory jam and plums stand out; tearing it (rather than slicing) lets the interior cream spill out over the plate.
Good extra-virgin olive oil + flaky sea salt — Finishing touches that tie the plate together.
Plum Burrata with a Strawberry Balsamic Jam
Prep time: 15 minutes | Cook time: 25 minutes | Serves 4–6
Instructions:
Strawberry Jam
1 pound strawberries, stemmed + quartered
3 tablespoons of sugar
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon red pepper flakes
Pinch of salt
Marinated Plums
5 sugar plums, thinly sliced
2 tablespoons honey
1 teaspoon lemon juice
1 teaspoon lemon zest
1 small handful torn basil leaves
olive oil
Pinch of salt
Burratta
2 balls of burrata, torn
flaky sea salt
freshly cracked black pepper
Red pepper flakes
Olive oil
Ingredients:
FOR THE JAM: Combine the strawberries, sugar, balsamic vinegar, honey, red pepper flakes, and a pinch of salt in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
Reduce the heat to medium-low and cook for 20-25 minutes, stirring often, until thick and jam-like. Remove from heat and let cool for 10 minutes.
FOR THE PLUMS: Meanwhile, combine the sliced plums, honey, lemon juice, lemon zest, basil, salt, and a drizzle of olive oil in a small bowl. Toss to combine and let marinate for 10 minutes.
FOR THE ASSEMBLY: Arrange the torn burrata onto a large plate. Spoon the jam and marinated plums over the top. Drizzle olive oil, a pinch of flaky sea salt, freshly cracked black pepper, and red pepper flakes. Serve toasted bread alongside.
Tips for Success
Choose plums that are ripe but still slightly firm so the slices hold their shape once marinated.
Let the burrata sit out for about 15–20 minutes before serving — cold burrata is much less creamy.
Make the jam ahead of time; it needs to cool anyway, and it keeps well in the fridge for whenever you're ready to assemble.
Tear the burrata by hand rather than slicing it — it looks more rustic and lets the creamy interior spill naturally over the plate.
Taste the marinated plums before serving and adjust the honey or lemon juice to balance sweetness and acidity to your liking.
Ways to Serve It
As an appetizer platter — Serve with plenty of toasted bread for scooping, as written.
On ricotta toast — Use leftover jam and marinated plums spooned over ricotta-topped toast for breakfast or a snack.
With other cheeses — Spoon the jam over goat cheese or brie in place of burrata for a different cheese board centerpiece.
Over breakfast staples — Swirl extra jam into yogurt or spoon over pancakes or waffles.
Alongside grilled protein — Serve the marinated plums next to grilled chicken or pork for a sweet-savory side.
Storage
The strawberry balsamic jam keeps in an airtight container in the refrigerator for up to 2 weeks. Marinated plums are best the day they're made but will keep, refrigerated, for about a day before they start to soften too much. The assembled dish doesn't keep — burrata is best torn and served the same day, so assemble just before serving.
Swaps and Substitutions
Plums: Swap in peaches or nectarines when they're in season instead of sugar plums.
Strawberries: Raspberries or pitted cherries both work well in the jam in place of strawberries.
Burrata: Fresh mozzarella or a thick scoop of ricotta can stand in for burrata if it's not available.
Less heat: Leave out the red pepper flakes in both the jam and the finishing touch for a purely sweet-savory version.
Honey substitute: Agave or maple syrup can replace honey in either the jam or the marinated plums.