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Burrata with Heirloom Tomatoes

Burrata with Heirloom Tomatoes

Amy
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Italian
Servings 4

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.
Keyword Burrata, Fresh Mozzarella, Heirloom Tomatoes, Italian Appetizer, summer salad
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