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Burrata with Heirloom Tomatoes | Daily Dine

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Burrata with Heirloom Tomatoes

Burrata with Heirloom Tomatoes

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.

View original recipe on loveandlemons.com

appetizeramericanitalian

0

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4

Nutritional Information

Calories:291 kcal

Carbohydrate:10 g

Cholesterol:0.2 mg

Fat:28 g

Dietary Fiber:2 g

Protein:2 g

Saturated Fat:4 g

Sodium:12 mg

Sugar:7 g

Unsaturated Fat:23 g

Ingredients

1/2 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

4 heirloom tomatoes (sliced into wedges)

1 ripe peach (sliced)

1 (8-ounce) ball fresh burrata cheese

1/2 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

Instructions

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 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.