Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.

Preheat your oven to 425°F.

De-stem your strawberries and cut them into quarters. (If they are very large, you can cut the quartered wedges in half again.) Place them in a mixing bowl, add in 1½ tablespoons of Extra Virgin Olive Oil, 2 tablespoons of Balsamic Vinegar of Modena IGP, and salt. Mix and set aside.

In a separate mixing bowl, add in your de-stemmed grapes, 1 tablespoon of Extra Virgin Olive Oil, salt, and 1 tablespoon of Balsamic Vinegar of Modena IGP. Mix well, then place them on a sheet pan lined with parchment paper. Top with sprigs of fresh thyme and sage. Place the sheet pan in the oven and bake for 20 minutes.

Using an 8-inch flat-bottom plate, start by layering the bottom with your marinated strawberries, then add your roasted grapes, and lastly place your Deliziosa Burrata right in the center.

Finish with fresh thyme leaves, garnish with rainbow microgreens, sprinkle on your chopped hazelnuts, and add a drizzle of  Extra Virgin Olive Oil and Balsamic Vinegar of Modena IGP.

Serve and enjoy!