Burrata with Heirloom Tomatoes
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(37)
Ingredients
4 servings
- Lemon-Thyme Oil (makes extra):
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon
- 4 fresh thyme sprigs
- For the burrata platter:
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves
- 1 tablespoon toasted pistachios, chopped
- Cherries or fresh currants, optional
- Flaky sea salt and freshly ground black pepper
- Toasted bread, for serving
How would you rate this recipe?
Preparation
Step 1
Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
Step 2
Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.
Step 3
Save recipe for the next time?
Chef's notes
This burrata recipe is one of my favorite summer appetizers! Use the best produce you can find here, and serve it with good crusty bread.
