1½poundscherry or grape tomatoes, assorted colors(halved)
Preheat the oven to 425 degrees. Brush the crostini with olive oil and season with salt and pepper. Bake until toasted, approx. 3-5 minutes.
Add the tomatoes to a serving platter. Top with basil and arrange the burrata on top, breaking it open. Drizzle the salad with olive oil to taste and season with flaky salt and black pepper. Arrange the crostini around the edge. Serve at room temperature.
Drain the water from the burrata before adding to the salad. Remove a ball of burrata from the liquid and blot dry with a paper towel. If you're not using the whole package of burrata, save the liquid to preserve the unused ball.