Burrata With Heirloom Tomatoes And Basil Recipe

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice larger tomatoes into 1/2-inch thick rounds or wedges; halve or thickly slice smaller tomatoes so pieces are bite-sized. Arrange the tomato slices/wedges on a large serving platter or individual plates in a single even layer, leaving space in the center for the burrata.

Dress tomatoes

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil and the balsamic vinegar. Sprinkle the tomato pieces evenly with half of the flaky sea salt and half of the black pepper. Drizzle the olive oil–balsamic mixture over the tomatoes, making sure each piece gets some dressing.

Add burrata

Pat the burrata dry on paper towels to remove excess moisture. Gently place the burrata balls in the center of the arranged tomatoes. Using a knife or your fingers, tear the top of each burrata to expose the creamy interior so the soft curd and cream mingle with the tomatoes.

Finish and season

Tear the basil leaves (reserve a few whole leaves for garnish) and scatter them over and around the burrata and tomatoes. Drizzle the remaining 1 tablespoon of olive oil over the burrata and tomatoes. Sprinkle the remaining flaky sea salt and black pepper to taste, and finish with the lemon zest scattered lightly over the burrata (optional) to brighten flavors.

Rest and serve

Let the assembled dish sit 5–10 minutes at room temperature to allow flavors to meld. Just before serving, gently mix some of the burrata's creamy interior into the tomatoes with a spoon so each bite gets both cheese and tomato. Serve immediately.

Preheat oven or broiler: Set oven to 425°F (220°C) or preheat broiler on high. Brush bread slices lightly with 1 tablespoon olive oil on both sides and place on a baking sheet.

Toast bread: Toast in the oven 6–8 minutes (or under broiler 1–2 minutes per side) until golden and crisp. Rub one side of warm toast lightly with a cut clove of garlic (optional) and set on platter alongside the burrata and tomatoes for spreading and scooping.

Garnish: Scatter a few whole basil leaves on top of the burrata and serve additional olive oil and cracked pepper at the table for guests to add as desired.