Wash cherry tomatoes and halve them (or quarter if large). Place in a bowl and toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Set aside to macerate for 10–15 minutes to release juices.

Prepare burrata

Remove the mini burrata from its packaging and drain any excess liquid. Place burrata on a serving platter slightly off-center so you can mound tomatoes beside it. If you prefer, gently score the top of the burrata to make a pretty tear when served.

Tear or chiffonade about half of the fresh basil leaves and gently fold into the macerated tomatoes just before plating to preserve fresh aroma. Reserve remaining basil for garnish.

Basil Gastrique

Make simple gastrique

In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir until sugar dissolves and the mixture begins to simmer. Continue cooking without stirring (you can gently swirl) until the sugar turns a light amber color, about 4–6 minutes. Reduce heat to low and carefully add 1/4 cup white wine vinegar (mixture will steam and sputter) while stirring to combine. Add the chiffonaded 1/2 cup fresh basil and 1 teaspoon lemon juice (if using), reduce heat to very low and simmer 1–2 minutes to meld flavors. Remove from heat, let cool slightly, then strain if you want a smooth glaze or leave the basil in for a rustic texture. Season with 1/8 teaspoon salt. Cool to room temperature.

Balsamic Glaze

Reduce balsamic

Pour 1/2 cup good-quality balsamic vinegar into a small saucepan. Add 1 teaspoon brown sugar or honey if you prefer a slightly sweeter, thicker glaze. Bring to a gentle boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until reduced by about half and syrupy—about 8–12 minutes depending on pan and heat. Watch carefully to prevent burning. Remove from heat and let cool; glaze will thicken further as it cools.

Crostini & Assembly

Toast crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven 8–10 minutes, flipping once, until golden and crisp. If using, rub each warm crostini with the cut side of 1 garlic clove immediately after toasting for a subtle garlic note. Let cool slightly.

Assemble dish

Spoon the macerated cherry tomatoes next to and slightly over the burrata so juices mingle with the cheese. Drizzle 1–2 teaspoons of the basil gastrique over the tomatoes and a light ribbon around the burrata. Finish with 1–2 teaspoons of the balsamic glaze drizzled artistically across burrata and tomatoes. Scatter the remaining fresh basil leaves whole or torn over the top. Sprinkle a light pinch of flaky sea salt and a few grinds of black pepper over the burrata. Arrange crostini around the platter for spreading.

Serve immediately: break open the burrata so the creamy interior spills onto the tomatoes and crostini. Provide extra glaze and gastrique at the table if desired.