Burrata Recipe

Toast pine nuts

Place a small dry skillet over medium heat. Add the pine nuts and toast, stirring or shaking frequently, until lightly golden and fragrant, 2–3 minutes. Remove immediately to a plate to stop cooking and set aside to cool.

Prepare basil oil

In a blender or food processor, combine the fresh basil leaves (reserve a few small leaves for garnish), 4 tablespoons of the extra-virgin olive oil, a pinch of salt, and 1/2 teaspoon of lemon juice. Blend until smooth and bright green, about 20–30 seconds. If too thick, add up to 1 tablespoon more oil. Strain through a fine mesh sieve for a glossy oil (optional). Transfer basil oil to a small bowl or squeeze bottle and set aside.

Make apricot vinaigrette

In a small bowl or jar, whisk together the apricot preserves, white wine vinegar, honey, Dijon mustard, minced garlic, remaining 2 tablespoons of olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning — add a squeeze more lemon juice or a splash of water if too thick. Keep at room temperature.

Prepare tomatoes

Rinse and pat dry the heirloom tomatoes. Slice them into 1/2-inch thick wedges or 1/4-inch thick rounds depending on size and presentation. Arrange the tomato slices on a serving platter or on individual plates in a single layer, slightly overlapping.

Plate burrata

Place the burrata balls on the platter among the tomato slices. If burrata is very cold, let sit 10 minutes at room temperature before serving so the center is creamy.

Dress and finish

Drizzle the apricot vinaigrette evenly over the tomatoes and a little over the burrata. Spoon basil oil around and lightly over the burrata and tomatoes. Scatter the toasted pine nuts over the dish. Season with flaky sea salt and the remaining freshly ground black pepper. Garnish with reserved basil leaves and microgreens or baby arugula if using.

Serve

Serve immediately with crusty bread or crostini to scoop the creamy burrata and soak up the vinaigrette. Leftovers: store components separately in airtight containers in the refrigerator for up to 2 days; assemble just before serving.