Preheat oven to 400°F (200°C). If using naan, cut each piece into 2–3 smaller rounds or strips to make 6 serving pieces total. If using crostini, arrange 6 slices on a baking sheet.

Brush both sides of each naan piece or crostini lightly with 3 tbs extra-virgin olive oil (reserve 1 tsp for finishing). Sprinkle with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Toast in the oven 6–8 minutes until edges are golden and crisp. Remove and let cool slightly on a rack so they remain crisp.

Tomato topping

Prepare tomatoes

Halve or quarter the cherry/grape tomatoes so pieces are bite-sized. Place in a mixing bowl.

Add 1 tbs minced shallot, 1 tbs extra-virgin olive oil, 2 tbs balsamic glaze (or 2 tbs good balsamic vinegar), 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat. Fold in the chiffonade basil leaves. Taste and adjust seasoning.

Let sit at room temperature for 10 minutes to allow flavors to marry while the bread toasts.

Burrata & assembly

Portion burrata

Gently remove burrata from its packaging and drain any liquid. Tear or cut the burrata into 6 roughly equal portions (about 2 oz each). If using small pieces of fresh mozzarella, reserve to tuck in with burrata for extra texture.

On each toasted naan or crostini, place a portion of burrata. If using extra mozzarella, tuck a piece alongside the burrata.

Spoon the marinated tomato mixture over and around the burrata on each piece, distributing tomatoes evenly so each serving gets a generous topping.

Finishing & garnish

Finish and serve

Drizzle each assembled piece with the reserved 1 tsp good extra-virgin olive oil and, if desired, an additional light drizzle of balsamic glaze. Sprinkle flaky sea salt (about 1/4 tsp split across servings) and a pinch of freshly ground black pepper over the top.

Garnish each piece with a fresh basil leaf and a few microgreens or baby arugula if using. Serve immediately so the bread stays crisp and the burrata is creamy.