Name: Burrata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup extra-virgin olive oil; 1 garlic clove (crushed); Peel from 1 small lemon; 4 fresh thyme sprigs; 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)

Burrata

This burrata salad is one of my favorite summer appetizers! Use the best produce you can find here, and serve it with good crusty bread.

20 min total 5 min prep 15 min cook 4

Instructions

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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.
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.