Charred Strawberry on Sourdough

Charred Strawberry on Sourdough - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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When hot jammy fruit meets cold, creamy burrata

There’s something about sourdough hitting a hot, oiled pan that just settles you. That first crackle, you know you’re onto something good. It’s not just toast, it’s the base for something simple that feels a bit special.

The strawberries go in and soften just enough to change. The edges catch, turn a little jammy, a little smoky, and suddenly they’re sweeter, deeper, more interesting than they were raw.

Then the burrata. Tear it open and it just flows, rich and creamy, slipping into the warm fruit and soaking into the bread. Add that warm thyme honey, a few drops of proper balsamic, and a pinch of flaky salt, and everything just clicks. Sweet, savoury, soft, crunchy, all in one bite.

It looks like something you’d order out, but it’s really just a frying pan and a few good ingredients. 20 minutes, no fuss, and it feels like you’ve brought a bit of summer into the kitchen.

Ingredients

2 large sourdough thick slices
2 tbsp olive oil
10oz - 300g fresh strawberries, washed
2 tbsp powdered sugar
1 tbsp olive oil
Pinch fine sea salt
¼ tsp black pepper
1 or 2 balls burrata, about 7oz - 200g each
3 tbsp honey
1 sprig fresh thyme
Few drops aged balsamic vinegar (thick, syrupy)
Small pinch chilli flakes (optional)
Few fresh mint leaves chopped and for garnish
Maldon sea salt flakes

Steps

Step 1
Slice the sourdough into thick slices about ½ inch thick.
Step 2

Brush or drizzle lightly with olive oil and toast in a large frying pan over low to medium heat until golden and crisp on both sides.
Step 3

Cut strawberries cut in half and place cut side up. Using a sieve or similar, sprinkle powdered sugar, enough to coat each strawberry.

In a hot frying pan with almost smoking olive oil. Place strawberries cut side down. Cook without moving for about 1-2 minutes until lightly charred.
Step 4

Turn strawberries or toss, and cook another 30 seconds just to warm through.
Step 5

In a small pan, gently warm the honey with the thyme leaves for about 1 minute, just enough to loosen it. This pulls out the thyme oils and actually infuses the honey instead of just sitting on top.
Step 6

Arrange the toasted sourdough on a serving board or plate.
Step 7

Spoon the warm strawberries over each slice. Drizzle balsamic vinegar.
Step 8

Tear the burrata open and place generous pieces or a whole one (If you’re greedy like me) on top so the creamy centre spills slightly over the fruit.
Step 9

Drizzle with the warm thyme honey.
Step 10

Finish with fresh chopped mint leaves, a pinch of chilli flakes if using, and a light sprinkle of Maldon sea salt flakes for that final crunch. Add whole mint leaves for garnish. Serve immediately while the toasts are still warm and crisp.