Make Burrata With Heirloom Tomatoes, Salad, Cheesy

• Food: Burrata

• Author: Alice

• Content-Type: Food Blog

This simple recipe for burrata is a must-try if you’ve never tasted it before. Lemon-thyme oil, peaches, and fresh tomatoes round out this flavorful dish.

For years, I’ve argued that the best summer dishes can be made in a short time. A little olive oil and salt are all that’s needed to elevate the flavor of fresh summer fruits, vegetables, and herbs to the next level, so don’t skimp.

Recently, I’ve seen an increase in the availability of burrata on Chicago menus. I couldn’t resist creating my burrata recipe because the creamy cheese is an easy and delicious addition to fresh summer fruit.

The finished product is one of our new favorite things. You can’t go wrong with this herbaceous, sweet concoction, which you can whip up in no time. To start the remainder of the summer off right, I’m making this my go-to appetizer.

Burrata With Heirloom Tomatoes, WHAT IS IT?

If burrata is new to you, you’re in for a treat. This fresh Italian cheese is created from cow’s milk. Because it is packaged in balls, it resembles fresh mozzarella when purchased.

Actually, inside each ball is a pouch of fresh mozzarella and fresh cream. In addition to most grocery stores with a good cheese area, specialty cheese shops also carry burrata.

It goes well with both savory and sweet flavors, so I created this dish using a mishmash of stone fruit, tomatoes, and fresh herbs.

RECIPE FOR Burrata With Heirloom Tomatoes INGREDIENTS

For this recipe, I make a straightforward infused oil rather than combining a dressing. It has a delicate lemon-thyme flavor that helps the creamy burrata and fresh fruit stand out.

Simple ingredients are 1/2 cup extra virgin olive oil, 1 peeled and chopped lemon rind, 4 sprigs of thyme, and 1 crushed garlic clove.

While you prepare the other ingredients for the dish, warm it over your stove and let it steep. Before drizzling it over the salad, strain away the thyme, garlic, and lemon.

I serve the burrata with infused oil and a bounty of summer produce from the market. Use the best fruits and vegetables you can find for this dish since they make it. What you require is as follows:

• Burrata, of course! If you’re serving a large group, feel free to scale this recipe up even though I only use one ball.
• Fresh tomatoes – This burrata salad is made even more interesting by a variety of colors and sizes of tomatoes.
• Peaches: Look for ripe, but still firm, fruit that will maintain its shape when cut.
• Cherries and/or currants provide a lovely, tart contrast to the sweet peaches and tomatoes, though they are not quite necessary.
• Fresh herbs; mint or oregano would be good additions as well. I topped mine with basil and thyme.
• Crushed pistachios that have been toasting provide a delicious crunch.
• Do not skimp on the sea salt! The floral, sweet, and savory flavors of this dish will be amplified by the saltiness.

Put everything on a dish, place the burrata in the middle, and generously sprinkle with the lemon-thyme oil. Serve alongside some tasty, crusty bread; I prefer baguette or sourdough. Then, start eating, snatching up a little cheese with each bite!

SERVING SUGGESTIONS FOR Burrata With Heirloom Tomatoes

One of my favorite summer appetizers is the one I made with burrata. Set out a bunch of crostini for guests to chow down on while adding cheese and fruit!

It would also be a wonderful addition to a late-summer Italian-themed supper. Serve it with any of the following recipes or your preferred protein:

• Stuffed Zucchini Boats
• Roasted Vegetable Pasta
• One-Pot Penne Pasta
• Homemade Pizza
• Herb Garden Zucchini Pizza
• Roasted Vegetable Lasagna
• Easy Vegetarian Stuffed Peppers
• Orzo with Lemon, Herbs, and Summer Vegetables

Burrata With Heirloom Tomatoes

One of my favorite summer appetizers is this burrata salad! Serve it with the best local produce you can find and some hearty bread.

INGREDIENTS for Burrata With Heirloom Tomatoes

INSTRUCTIONS

1. In a small saucepan over low heat, combine the oil, garlic, lemon peel, and thyme. Turn off the heat after gently warming the mixture. After 20 minutes of steeping, strain.
2. Put the burrata, peach pieces, and tomatoes on a dish. Salt should be added before the lemon-thyme oil is drizzled. Add some pistachios and garnish with basil and mint. If desired, add cherries and currants to the top. Serve with toasted bread and season with salt and pepper to taste.