Roasted Balsamic Strawberries with Burrata, Golden Raisins, and Pistachios

The sun-kissed sweetness of strawberries comes through in two ways in this sophisticated dish. Roasting the strawberries with raisins, honey and balsamic brings out the strawberries’ intense lusciousness; fresh strawberries add a bright juiciness. Both versions of the fruit are artfully plated on the Platter Lid of your Le Creuset Round Multifunction Dish, accompanying creamy balls of burrata cheese and crusty French bread for an unforgettable appetizer.

1 1/2 pounds strawberries, stemmed and halved

1/2 cup jumbo golden raisins 

3 tablespoons balsamic vinegar

1 tablespoon honey

1/4 teaspoon kosher salt

For plating:

6 strawberries, stemmed and sliced

1 tablespoon honey

1 teaspoon lemon zest

1 small handful torn mint leaves

1 tablespoon extra virgin olive oil

2 balls burrata cheese, torn

2 tablespoons chopped, unsalted pistachios

Flaky salt and fresh cracked pepper, to taste

For serving:

Sliced French bread, toasted

Preheat oven to 350 F. For the roasted balsamic strawberries, combine the strawberries, raisins, balsamic vinegar, honey, and salt in a 5 Qt. Le Creuset Round Multifunction Dish. Cover dish with lid and place in oven for 15 minutes. After 15 minutes, remove lid and stir strawberries. Place uncovered dish back in oven to roast strawberries 10 minutes longer.

Allow to cool at room temperature 10 minutes. Meanwhile, combine remaining sliced strawberries, honey, lemon zest, mint and olive oil in a small bowl.

To assemble, arrange torn burrata onto cooled Platter Lid. Spoon balsamic strawberries and sliced strawberries over top. Sprinkle with pistachios and season with salt and pepper to taste. Serve immediately with toasted French bread.