Tomatoes & Burrata With Garlic Toasts

• 2 (8 to 10-ounce) balls of fresh burrata cheese
• 2 pints cherry or grape tomatoes, preferably heirloom
• Good olive oil
• Aged balsamic vinegar
• Kosher salt and freshly ground black pepper
• 20 fresh basil leaves, julienned
• Sea salt or fleur de sel
• for the Garlic Toasts:
• Twelve (1/2-inch-thick) diagonally-cut slices of baguette
• Good olive oil
• 1 large garlic clove, cut in half
• Kosher salt

1. Cut each ball of cheese in half crosswise and place them, cut side down, on four salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
2. for the Garlic Toasts:
3. Preheat the oven to 350 degrees.
4. Arrange the bread on a sheet pan and brush with olive oil. Bake for 8 to 10 minutes, until golden brown. Cool for 1 minute and rub each toast with the cut side of the garlic. Sprinkle with salt and serve.

burrata cheese, pints cherry, olive oil, balsamic vinegar, kosher salt, basil, salt, garlic, baguette, olive oil, garlic, kosher salt

Taken from www.epicurious.com/recipes/member/views/tomatoes-burrata-with-garlic-toasts-52867871 (may not work)