Red, White and Pickled Blueberry Burrata Dip

INGREDIENTS
1 pint blueberries
½ cup warm water
1 ½ Tablespoons sugar
1 teaspoon coarse salt
3/4 cup Fustini’s West Michigan Blueberry balsamic, plus more for drizzling
1 pint cherry tomatoes
1 Tablespoon Fustini’s Basil Crush olive oil, more for drizzling
2 garlic cloves
8–16 ounces of burrata cheese
1 baguette, sliced (toasted if desired)
1 handful of fresh basil leaves
Kosher salt and pepper

DIRECTIONS
Step 1
Place the blueberries in a jar or bowl. Place water, sugar, salt, and balsamic vinegar in a saucepan over medium heat. Whisk until the sugar and salt dissolve and the mixture comes to a boil. Pour over blueberries and let sit at room temperature if using within an hour. Or, refrigerate until ready to use.

Step 2
Heat olive oil in a skillet over medium heat. Add tomatoes with garlic and big pinch of salt and pepper. Cook, stirring occasionally until the tomatoes burst and are juicy, about 10 minutes. Let the tomatoes cool slightly.

Step 3
To assemble, place the burrata in the center of a platter. Top with burst tomatoes, using a slotted spoon remove blueberries, and place them on top. Add fresh basil and drizzle with olive oil and balsamic. Sprinkle with salt and pepper. Serve with a fresh baguette.

Leftovers are delicious on some toasted crusty bread (with more olive oil).

Substitute your favorite herb-infused olive oil. A great red, white and blue appetizer!

Photo and recipe from fustinis.com, adapted from HowSweetEats.com