Burrata + glazed flavoured grilled cheese

Fresh grilled balsamic-glazed strawberries, creamy baratata and a bright mint pistou make this sandwich perfect for summer.

What you need

1 small ball of Wisconsin Burrata 1 tbsp shredded pistachios Mint Pistou (recipe below is more than recipe needs) 2 cups basil 1 cup mint 1 small garlic clove 1/4 cup olive oil 1/2 lemon, 3 tablespoons pistachios, chopped salt and pepper to taste 1/4 cup grilled balsamic strawberries 1/4 cup halved strawberries 3 tablespoons balsamic vinegar 1 square of Focacci bread 4 “x4” 2 salted butter

How to make it

Cut the strawberries in half with the balsamic vinegar, cover and set aside. Mortar mix garlic, pistachios, salt, pepper until paste forms. Grind basil and mint and add olive juice and lemon juice and stir. Butter … just throw it all in the food processor. On high heat, grill balsamic vinegar peanut moistened strawberries until they start to show grill marks. You want the strawberries to retain their bright color, so don’t leave them for long. Now assemble your sandwich. Cut the middle in half and add half of the burrata. Salt and pepper to taste. Now add the pistou, strawberries and pistachios. Add the remaining cheese and the top of the second half of the focaccia. Butter both sides of the sandwich for appearance and side. In a medium sized pan, heat the pan over medium heat. Add the sandwich and let it cook until the crust turns golden brown and the cheese begins to soften. You will see that the burrata will not melt, but it will become warm and stretchy. Once the sandwich is cooked on both sides, remove it from the heat and let it sit for a few minutes before digging in.