Preheat your oven to 350”F. Meanwhile slice the grape tomatoes lengthwise into 3 slices. Arrange them on a lightly oiled baking sheet, sprinkle with a pinch of sea salt and roast them for about 30 minutes or so until most of the moisture has evaporated and they start to caramelize at the edges.

Preheat a large grill pan on medium high flame until hot. Add the ciabatta slices to the hot grill and allow them to charr and smoke a little bit until nice grill marks form all over, about 3 minutes per side. Transfer them to a wooden board to cool, then rub them generously with the garlic clove. Brush one side with the olive oil and season with a good pinch of sea salt.

Using paper towels make sure to dry any excess moisture from the burrata cheese. Slice it into thick slices or simply tear it into rustic pieces and divide between the bruschetta. Sprinkle with the oven roasted tomatoes and garnish with the basil. Enjoy right away with a glass of vino.