This plate is a delightful and visually stunning dish that combines the crisp freshness of thinly sliced California-grown apples with the sweet-tart allure of a vibrant California strawberry coulis. The thin apple slices are elegantly arranged on the plate, creating a carpaccio-like presentation, sitting atop a canvas of olive oil and strawberry coulis, adding a burst of colour and flavour. Served alongside burrata and sourdough bread, this combination is delicious. Recipe by Abhishek Dekate.

Apple Carpaccio in Strawberry Coulis with Burrata and Sourdough

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4

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Strawberry Coulis:

  • 2 cups 500mL California strawberries, washed and dried
  • 3 tbsp. 45mL sugar
  • 1 tsp. 5mL lemon juice
  • ½ tsp. 2.5mL lemon zest


  • 1 California-grown Gala apple washed, dried and sliced
  • ½ cup 125mL strawberry coulis
  • 1 navel orange juice
  • extra virgin olive oil
  • 1 burrata ball
  • fresh sourdough bread of choice
  • Garnish: flaky sea salt + sliced strawberry


  • Prepare the strawberry coulis.
  • Add California strawberries, sugar, lemon juice, and lemon zest to a medium pan sauce pan.
  • Stir to combine and cook over medium heat for 10-15 minutes, stirring occasionally.
  • Let it cool for about 10 minutes and then run it through a fine sieve into a clean bowl to make the coulis super smooth.

Set aside:

  • Thinly slice a California-grown Gala apple and toss it in the juice of one navel orange.
  • Add a healthy drizzle of olive oil to the plate. Spoon in the strawberry coulis in the middle.
  • Fan out the sliced apples on top of the strawberry coulis.
  • Garnish with flaky salt and fresh strawberries.
  • Serve with burrata cheese and sourdough bread.