Burrata with Heirloom Tomatoes is a celebration of simplicity and indulgence, ready in just 20 minutes. Creamy, velvety burrata meets juicy, vibrant heirloom tomatoes for a dish that’s as stunning as it is delicious.
The contrast of textures—silky cheese against crisp, fresh tomatoes—creates a symphony in every bite. A drizzle of olive oil and a sprinkle of herbs elevate the flavors, making it a perfect appetizer or light meal.
This recipe is a testament to how minimal effort can yield maximum satisfaction. The sweet, tangy tomatoes pair beautifully with the rich, buttery burrata, while a hint of balsamic adds a touch of sophistication.
Whether you’re hosting a gathering or treating yourself, this dish is a guaranteed crowd-pleaser that’s effortlessly elegant.
Fresh & Flavorful Ingredients
- For the Lemon-Thyme Oil (makes extra):
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon (use a vegetable peeler for thin strips)
- 4 fresh thyme sprigs
- For the Burrata Platter:
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced (substitute with nectarines if unavailable)
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves (use both for a vibrant flavor)
- 1 tablespoon toasted pistachios, chopped (substitute with almonds or walnuts)
- Cherries or fresh currants, optional (for a pop of color and sweetness)
- Flaky sea salt and freshly ground black pepper, to taste
- Toasted bread, for serving (sourdough or ciabatta works well)
Simple Steps to a Stunning Dish
- Make the Lemon-Thyme Oil: In a small saucepan, combine the olive oil, crushed garlic, lemon peel, and thyme sprigs. Warm gently over low heat for about 5 minutes, then turn off the heat. Let the mixture steep for 20 minutes to infuse the flavors. Strain and discard the solids.
- Prepare the Platter: Arrange the tomato wedges, peach slices, and burrata on a large serving platter. Sprinkle lightly with flaky sea salt.
- Add the Finishing Touches: Drizzle the platter with 2-3 tablespoons of the lemon-thyme oil (reserve the rest for another use). Scatter the fresh basil and mint leaves over the top, followed by the chopped pistachios. Add cherries or currants, if desired, for a burst of color.
- Season and Serve: Finish with a sprinkle of freshly ground black pepper and additional salt to taste. Serve immediately with toasted bread on the side for scooping up the creamy burrata and juicy tomatoes.
Elevate Your Platter with Sauce and Topping Ideas
While the lemon-thyme oil adds a bright, herby flavor, consider experimenting with other sauces like a balsamic glaze or a drizzle of honey for a touch of sweetness. For toppings, try adding a sprinkle of chili flakes for heat or a handful of arugula for a peppery bite. Pro tip: Swap pistachios for toasted pine nuts or almonds for a different crunch.
Perfect Pairings: Serving Suggestions
This burrata platter shines as a light appetizer or a summer lunch. Pair it with a crisp white wine like Sauvignon Blanc or a sparkling rosé for a refreshing combo. For a heartier meal, serve alongside grilled chicken or a charcuterie board. Don’t forget the toasted bread—it’s perfect for scooping up every last bite!
Quick Tips for Time-Saving Success
To save time, prepare the lemon-thyme oil a day ahead—it’ll deepen in flavor as it sits. Use pre-sliced bread or a baguette for toasting, and opt for pre-washed herbs if you’re in a rush. Bonus tip: If peaches aren’t in season, substitute with ripe nectarines or even figs for a similar sweetness.
Recipe Variations to Suit Your Taste
This recipe is incredibly versatile! Swap heirloom tomatoes for cherry tomatoes or roasted red peppers for a different texture. If burrata isn’t available, fresh mozzarella or ricotta make great alternatives. Feeling adventurous? Add a handful of olives or capers for a briny twist.
Storage and Reheating Made Simple
While this dish is best enjoyed fresh, you can store leftovers in an airtight container for up to a day. Keep the burrata separate to maintain its creamy texture. The lemon-thyme oil can be refrigerated for up to a week—just bring it to room temperature before using. Note: Avoid reheating the platter to preserve the freshness of the ingredients.
Burrata with Heirloom Tomatoes
Ingredients
Lemon-Thyme Oil (makes extra)
- ½ cup extra-virgin olive oil
- 1 clove garlic crushed
- Peel from 1 small lemon
- 4 sprigs fresh thyme
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
Instructions
- 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.
- 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.