Tomato & Burrata with Warm Olive Oil

Ingredients

• 1 1/2 lbsripe heirloom tomatoes, mixed sizes
• 8 ozburrata, room temperature
• 1/3 cupextra-virgin olive oil the best you have
• 2 clovesgarlic, lightly smashed
• 1 sprigrosemary
• 1 small handfulbasil leaves
• to finishflaky salt and black pepper
• 1 tspaged balsamic optional
• to servesourdough or country bread

Method

1. 01

   Slice the larger tomatoes into thick rounds. Halve the smaller ones. Lay them across a wide platter, salt them lightly, and let them sit for five minutes. The salt draws their water out — that pale liquid pooling at the bottom is dressing.

2. 02

   Pour the olive oil into a small saucepan. Add the smashed garlic and rosemary. Warm gently over the lowest heat for three to four minutes, just until the garlic perfumes the oil — bubbles should barely break the surface. Don't let it color; the oil is meant to be infused, not fried.

3. 03

   Tear the burrata over the tomatoes in soft, irregular pieces. Pieces, not slices.

4. 04

   Off the heat, fish the garlic and rosemary out of the oil. Pour the warm oil slowly over the burrata so it spills down onto the tomatoes — the heat softens the cream of the cheese against the cool fruit.

5. 05

   Scatter the basil. Finish with flaky salt, plenty of black pepper, and the balsamic if you're using it.