1 ball fresh burrata cheese (about 8 oz)

1 cup cherry tomatoes, halved

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 clove garlic, minced

1 tsp fresh basil, chopped (plus more for garnish)

Salt and pepper, to taste

1/4 tsp red pepper flakes (optional)

1 baguette or crusty bread, sliced

1 tbsp pesto (optional, for drizzling)

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In a bowl, combine cherry tomatoes, garlic, basil, olive oil, and balsamic vinegar. Season with salt, pepper, and red pepper flakes. Stir gently and set aside.
Preheat oven to 400°F (200°C). Slice baguette into 1/2-inch slices, arrange on baking sheet, and brush lightly with olive oil.
Toast bread in oven 5–7 minutes until golden. Rub with a cut garlic clove if desired.
On a serving platter, place burrata and gently cut into it to expose the creamy center.
Spoon tomato mixture over burrata with its juices. Drizzle extra olive oil, balsamic vinegar, and pesto if using.
Arrange toasted bread slices around burrata and serve immediately.

Swap cherry tomatoes with heirloom or roasted tomatoes for variety.

Add marinated olives, salami, or prosciutto for a heartier spread.

Try different breads like ciabatta or focaccia.

Add lemon zest for a fresh twist.

Store tomatoes separately in fridge up to 2 days; use burrata within 1–2 days.