Roasted Tomato and Burrata Tartine

Instructions

1. Roast the tomatoes
   Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet and toss with 2 tablespoons olive oil, minced garlic, thyme, salt and pepper. Roast for 20-25 minutes until the tomatoes are soft and starting to caramelize with some bursting open.
2. Make the balsamic glaze
   While the tomatoes are roasting, combine the balsamic vinegar and honey in a small bowl. When the tomatoes come out of the oven, drizzle the mixture over them and gently toss to coat. The heat will help the glaze thicken slightly.
3. Toast the bread
   Brush the sourdough slices with the remaining tablespoon of olive oil on both sides. Toast in the oven for 5-7 minutes until golden and crisp around the edges but still slightly soft in the center. Alternatively, grill the bread slices on a grill pan for 2-3 minutes per side. While still hot, rub each slice with the whole garlic clove.
4. Assemble the tartines
   Place the toasted bread slices on a serving platter. Tear each burrata ball in half and place one half on each bread slice, gently spreading it a bit. Season the burrata with a small pinch of salt.
5. Add toppings and serve
   Spoon the roasted tomatoes and their juices over the burrata. Sprinkle with torn basil leaves and red pepper flakes if using. Finish with a light drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately while the bread is still warm and the contrast between the cool burrata and warm tomatoes is at its best.