Burrata with Heirloom Tomatoes

As seen on

Love & Lemons

Total Time

20 mins

Prep Time

5 mins

Cook Time

15 mins

Rating

(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

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Preparation

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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.

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.

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Skill Level

other

Burrata with Heirloom Tomatoes

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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