1 to 2 4-ounce balls burrata cheese
Summer fruit: heirloom tomatoes, ripe peaches, watermelon, cantaloupe or honeydew, berries, etc (we used 2 peaches and 1 handful cherry tomatoes)
1 handful fresh basil leaves and thyme sprigs
Extra virgin olive oil
Chunky sea salt
Place 1 ball burrata on the plate.
Surround it with the summer fruit (sliced tomatoes or peaches, or berries).
Top with torn basil leaves and other herbs. If desired, add torn pieces of another ball of burrata to add texture and visual appeal.
Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.