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Burrata With Maple Balsamic Glaze and Basil Oil

Summer is a time to celebrate fresh cheese and in season tomatoes. We enjoy doing so by slathering them in a delicious Maple Balsamic Glaze. This treat is perfect as a side or early evening snack served with toast.



Prep time

7 minutes

Cook time

35 minutes


  • 1/2 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/2 cup basil
  • 1/4 cup olive oil
  • 4 slices of prosciutto
  • 2 blobs of burrata
  • Arugula
  • Cherry tomatoes, sliced
  • 4 slices of sourdough toast, to serve


  1. Pre-heat the oven to 375F.
  2. Make the Maple Balsamic Glaze. In a small saucepan, stir the balsamic vinegar and maple syrup together. Bring the mixture to a boil and then reduce to a bubbling simmer. Allow the mixture to simmer until reduced and thickened, about 20 minutes. Stir occasionally.
  3. While the glaze is simmering, prepare the Basil Oil. Bring a small pot of water to a boil. Blanch the basil leaves for 30 seconds. Remove and place in a blender with olive oil. Blend together until the basil is broken up. Strain into a small bowl or container. Set aside.
  4. Once the glaze is finished, pour it into a heat resistant bowl or mason jar, allowing it to cool and thicken.
  5. Fit a rimmed basking sheet with parchment paper. Arrange the prosciutto on the parchment paper making sure the slices don’t overlap. Bake for 15 minutes on the middle rack until crispy. Remove from the oven and allow to cool before breaking into bits.
  6. Arrange the arugula on a serving platter. Scatter the sliced cherry tomatoes on top. Place the burrata on top of the arugula and sprinkle the plate with the crispy prosciutto, basil oil and maple balsamic glaze. Serve with toast and enjoy!

*If you do not use all the Maple Balsamic Glaze you may store in an airtight container and keep in the fridge for 2 weeks.



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