Burrata with Heirloom Tomatoes
Serves 4 to 6
This burrata recipe with heirloom tomatoes, basil, and peaches is one of my favorite summer appetizers! A fragrant lemon-thyme oil ties together the summer produce and creamy cheese. Serve with good crusty bread or crostini for scooping everything up.
Ingredients
Lemon-Thyme Oil (makes extra)
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon, removed in strips with a vegetable peeler
- 4 fresh thyme sprigs
For the burrata appetizer platter
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata cheese
- 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 or crostini, 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 appetizer 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.
Notes
Nutrition facts calculated for 1/4 recipe without bread