This burrata recipe is a delicious summer appetizer! I pair the creamy cheese with juicy tomatoes and peaches and drizzle lemon thyme oil on top.

Jeanine Donofrio

Phoebe Moore

Updated Jul 8, 2026

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This burrata recipe is one of my favorite summer appetizers. It combines rich, creamy burrata cheese with juicy heirloom tomatoes, sweet peaches, and pistachios for crunch. I drizzle it all with an infused lemon thyme oil for bright, woodsy flavor, then serve it with crusty bread or crostini for scooping it all up.

A few years ago, burrata began popping up on restaurant menus all over Chicago. I started enjoying burrata regularly and found that the creamy cheese was a perfect rich accent for fresh summer produce. I fell in love with the combination, and eventually, I couldn’t resist making a burrata recipe of my own.

This burrata appetizer has been one of our summer go-tos ever since. It’s sweet, herbaceous, and easy to make, with the perfect balance of richness and freshness. I hope you love it as much as we do!

What is burrata?

If you’ve never heard of burrata, you’re in for a treat. It’s a fresh Italian cheese made from cow’s milk or sometimes buffalo milk. In the store, it looks a lot like fresh mozzarella cheese, because it comes in balls. In fact, each ball is a pouch of fresh mozzarella filled with rich, fresh cream and small shreds of cheese, called stracciatella.

You can find burrata in specialty cheese shops or most grocery stores with a good cheese section. It pairs well with both sweet and savory flavors, so I made this recipe with a jumble of stone fruit, tomatoes, and fresh herbs.

Burrata Recipe Ingredients

Instead of whisking together a dressing, I make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. It’s easy to make: just combine 1/2 cup olive oil with a smashed garlic clove, 4 sprigs of thyme, and the rind of 1 lemon, peeled into strips. Warm it over your stove, and then let it steep while you prep the other recipe components. Strain out the thyme, garlic, and lemon before you drizzle it over the tomatoes, burrata, and peaches.

Along with the infused oil, I pair the cheese with a market haul of summer produce. Here’s what you need:

Burrata, of course! I use one ball, but feel free to scale this recipe up if you’re serving a crowd. Tip: Let the burrata come to room temperature before serving. The filling will have a creamier taste and texture than it would straight from the fridge.
Fresh tomatoes – A mix of colors and sizes makes this burrata appetizer extra fun.
Peaches – Look for ripe, yet still firm fruits that will hold their shape when sliced.
Cherries and/or currants – These guys aren’t totally necessary, but they’re a pretty, tart contrast to the sweet peaches and tomatoes.
Fresh herbs – I garnished mine with basil and thyme, but mint or oregano would be nice additions too.
Toasted crushed pistachios – They add a delightful, nutty crunch.
Sea salt – Don’t skimp on this! The saltiness will really highlight the herbal, sweet, and savory notes of this dish.

Pile everything onto a platter with the cheese in the center, and drizzle generously with the lemon-thyme oil. Serve with good crusty bread—I like sourdough or baguette toasted to make crostini. Then, dig in, scooping up a little of the luscious creamy cheese with every bite!

How to Serve this Burrata Appetizer

This burrata recipe is one of my favorite summer appetizers. I love to serve it when we have friends over for a happy hour in the summer. Set it out when you’re sipping glasses of wine or Aperol spritzes in the backyard, and it will disappear in minutes.

It would also be a fantastic addition to a late summer dinner with Italian flavors. Serve it alongside your favorite protein or any of these recipes:

More Summer Appetizers to Try

If you love this recipe, try one of these summer appetizers next:

Caprese Skewers
Whipped Feta Dip
Bruschetta
Marinated Mozzarella Balls
Or any of these 28 Easy Summer Appetizers!

Can’t get enough burrata? Try this burrata salad next!

Burrata with Heirloom Tomatoes

rate this recipe:

4.98 from 41 votes

Prep Time: 20

Cook Time: 5

Total Time: 25

Serves 4 to 6

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This burrata recipe with heirloom tomatoes, basil, and peaches is one of my favorite summer appetizers! A fragrant lemon-thyme oil ties together the summer produce and creamy cheese. Serve with good crusty bread or crostini for scooping everything up.

Ingredients

Lemon-Thyme Oil (makes extra)

½ cup extra-virgin olive oil
1 garlic clove, crushed
Peel from 1 small lemon, removed in strips with a vegetable peeler
4 fresh thyme sprigs

For the burrata appetizer platter

4 heirloom tomatoes, sliced into wedges
1 ripe peach, sliced
1 (8-ounce) ball fresh burrata cheese
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 or crostini, for serving

Instructions

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.
Make the burrata appetizer 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.