Creamy Burrata with Sun-Ripened Cherry Tomatoes

Thoroughly wash and halve the cherry tomatoes. Pluck the fresh basil leaves from the stems, wash, and pat dry. Set aside a few leaves for decoration, and roughly chop the rest.

Place the halved cherry tomatoes in a bowl. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Add the chopped basil, season with a pinch of fine salt and freshly ground black pepper, and gently mix everything together. Let the tomatoes sit for about 5 minutes to allow the flavors to develop.

Arrange the marinated cherry tomatoes on a flat plate or serving platter. Carefully remove the creamy burrata (200 g) from the brine, drain well, and place it in the center of the tomatoes. Gently tear the burrata open with your hands or a knife so that the creamy core slightly oozes out. Garnish with the remaining basil leaves and serve immediately with fresh baguette.