Whipped Burrata with Heirloom Tomatoes & Herb Oil
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Pairs perfectly with Bee's Knees — Botanical gin, organic wildflower honey, clarified lemon, yuzu & Meyer lemon zest, lavender
Appetizer | 4 servings
This simple yet stunning appetizer celebrates the season's best tomatoes while serving as a perfect foil for the Bee's Knees. Creamy burrata provides richness, while a drizzle of herbaceous green oil adds the botanical notes found in the cocktail's gin. Ripe tomatoes contribute a subtle sweetness that echoes the honey, making this a naturally harmonious pairing.
Ingredients
- 2 burrata balls (8 oz total)
- 1 lb mixed heirloom tomatoes, sliced and diced
- Kosher salt and cracked black pepper
- 1 cup fresh basil leaves
- ½ cup fresh parsley
- 2 cloves garlic
- ¼ cup olive oil
- 1 teaspoon fresh lemon juice
- Pinch of red pepper flakes
- Fleur de sel for finishing
- Fresh lemon zest (optional)
Instructions
- Make herb oil: blend basil, parsley, garlic, olive oil, and lemon juice in a food processor until smooth.
- Strain through a fine-mesh sieve lined with cheesecloth, pressing to extract all liquid.
- Season herb oil with salt, pepper, and red pepper flakes.
- Arrange sliced and diced heirloom tomatoes on a serving plate.
- Season tomatoes generously with salt and cracked pepper.
- Tear burrata into chunks and scatter over tomatoes.
- Drizzle generously with herb oil.
- Sprinkle with fleur de sel and fresh lemon zest if desired.
- Serve immediately while ingredients are at their best.
