This is my take on one of the most delicious restaurant appetizers of the moment, burrata with tomato jam. It hits all the right taste notes: peppery arugula; tangy-sweet tomato peach jam; and creamy, rich burrata, the fresh Italian cheese made from mozzarella and cream. The only cooking involves the jam but it’s quick to make and, as a bonus, you’ll be left with extra to use on burgers, grilled meats or fish, or sandwiches throughout the week. While this dish makes a great starter, I often add more arugula to transform it into a main course salad for lunch or a light dinner. Because burrata as a meal…yes, please!