A Fresh New Palette with Claire Thomas
We’re in a year of creating new traditions and with that comes new recipes from the typical menu. Claire Thomas—Creative Director, and Co-founder of Sweet Laurel Bakery in LA—shares a simple recipe with bold flavor. For those you’re gathering around the table, try out this savory dish bursting with flavorful beauty to the eye as well.
Burrata with Persimmons and Za’atar
From Claire Thomas
The more I've cooked, the more I've come to appreciate simplicity. A perfect peach in summertime, ripe tomatoes with sea salt, recipes that don't require a crazy shopping list or hours and hours of active work. For holiday parties, there can sometimes be the expectation that in order for food to be celebratory or indulgent, it needs to be extravagantly complicated- not true! I'm a passionate eater but lazy cook at heart. This recipe (if you can really call it that) manages to look and taste fabulous with very little effort at all. Plus, it utilizes one of my favorite fall fruits in California: persimmons.
- 1 lb burrata
- 3 tablespoons olive oil
- 1 tablespoon za'atar
- Salt and Pepper to taste
- Sourdough bread, grilled or toasted
- Fuyu persimmons, sliced (or Asian pears, pears, apples, figs, or any fruit in season)
- Slice the burrata open on a plate and top with olive oil, za'atar, salt, and pepper.
You can serve this as a platter, where people build their own crostini, or you can build them for guests. Enjoy!
