1-First, brush both sides of the bread slices with 2 tablespoons of extra-virgin olive oil using a spoon or pastry brush. Preheat a large grill pan or well-seasoned cast-iron skillet over medium heat, then add the bread slices in batches if needed. Cook for 2 to 3 minutes until golden-brown and crispy, pressing down with a heavy object like a cast-iron grill press for those nice grill marks.

2-Next, flip the bread and cook for 1 to 2 minutes on the other side. Remove from heat and rub the warm bread immediately with the small garlic clove, then set aside. In a medium bowl, grate the remainder of the garlic clove and add the quartered cherry tomatoes, 2 teaspoons balsamic vinegar, 2 tablespoons chopped fresh basil, and the remaining 2 teaspoons olive oil. Season with salt and black pepper, then let it marinate for 5 to 10 minutes.

3-Assembling and Serving: Spoon the tomato mixture evenly over the toasted bread slices and tear the burrata cheese into four pieces, placing one on each slice. Drizzle with olive oil, sprinkle flaky salt if using, and garnish with fresh basil leaves. Serve immediately to enjoy the fresh flavors at their peak, as described in the recipe’s directions.