Prep the tomatoes: Halve cherry tomatoes or dice larger ones. Toss with 1–2 tablespoons olive oil, a pinch of salt, a few cracks of pepper, and a splash of balsamic. Add torn basil and, if you like, a pinch of red pepper flakes. Let this sit for 10–15 minutes to marinate.

Slice the bread: Cut 1/2-inch-thick slices. Aim for pieces you can hold with one hand—sturdy enough to carry the toppings without sagging.

Toast the bread: Brush both sides lightly with olive oil. Toast in a hot skillet or grill pan over medium-high heat for 1–2 minutes per side until golden and crisp. You can also use the broiler (watch closely).

Rub with garlic: While the bread is still warm, gently rub one side with a peeled garlic clove. A little goes a long way; you want fragrance, not a raw bite.

Season the burrata: Drain burrata and pat dry. Place it on a board and sprinkle with salt, pepper, and a drizzle of olive oil. This small step makes a big difference.

Assemble: Spoon marinated tomatoes onto each slice. Tear the burrata into pieces and place on top. Finish with a few basil leaves, a light drizzle of balsamic glaze, and a touch more olive oil.

Serve right away: Burrata is best when the bread is still warm and the cheese is cool and creamy. Add lemon zest on top if you want a bright lift.