Remove the burrata from the fridge 30 minutes before serving to allow it to reach room temperature, enhancing its creamy texture and flavour.  

Roast the Tomatoes: 

• Preheat your oven to 200°C (390°F).
• Use a baking dish that doubles as a serving dish, like a cast iron skillet.
• Toss whole cherry tomatoes with 2 tablespoons of olive oil, ½ teaspoon of sea salt, ¼ teaspoon of pepper, and 2 crushed garlic cloves until evenly coated. 
• Pop them in the oven for about 10 minutes until they start to burst and get all juicy.

Toast the Bread: 

• While the tomatoes are roasting, slice up a baguette or ciabatta into 1.5 cm thick pieces. Brush each slice with olive oil and toast them in the oven for around 5 minutes until they’re golden and crisp.
• Rub the toasted bread slices with a whole garlic clove for added flavour.

Combine Burrata and Tomatoes: 

• Once the tomatoes are done, take them out and immediately put the burrata into the warm tomatoes. The heat will make the cheese all soft and creamy—perfect for spreading.
• Add a generous handful of torn basil leaves.
• Drizzle with balsamic glaze.

Serve: 

• Set the dish of burrata and roasted tomatoes on the table with the toasted bread slices. 
• Serve with Prosciutto,  extra sea salt, balsamic glaze, and fresh basil leaves so everyone can build their own bruschetta just the way they like it.