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Burrata With Heirloom Tomatoes

A sweet, herbaceous, and easy to make appetizer, with the perfect balance of fresh and rich components from Love & Lemons.


½ cup extra-virgin olive oil
1 garlic clove, crushed
4 fresh lemon thyme sprigs
peel from 1 small lemon (optional)

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
sea salt and freshly ground black pepper, to taste

Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel (if using), 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 some crusty bread.