Zesty Burrata Recipe

Temper the burrata. Take the burrata out of the fridge and let it sit at room temp for 10 to 15 minutes while you do everything else. You want creamy, not fridge-stiff.

Make the zesty dressing. In a small bowl, whisk together lemon zest, 2 tablespoons lemon juice (add more later if you want it sharper), grated garlic, honey, red pepper flakes, chopped basil, chopped parsley, 1 tablespoon olive oil, 1/2 teaspoon flaky salt (then adjust), and a few cracks of black pepper. Taste and tweak until it is bright, a little spicy, and slightly sweet.

Blister the tomatoes. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then toss in the cherry tomatoes. Cook 4 to 6 minutes, shaking the pan occasionally, until they have charred spots and a few burst (some can stay whole). If using butter, swirl it in at the end for shine.

Toast the bread. While the tomatoes cook, toast your bread until crisp at the edges. Brush with olive oil if you want it extra golden.

Assemble. Place the burrata on a serving platter. Spoon the warm blistered tomatoes around and over it. Drizzle generously with the dressing.

Finish like you mean it. Add extra basil, a pinch of flaky salt, more black pepper, and another bit of lemon zest. If you want more heat, add another pinch of red pepper flakes. Serve immediately with toast for scooping.