Tomatoes with Burrata and Basil
- 2 large beefsteak tomatoes, sliced
- 1 lb compari tomatoes, quartered
- 1 bunch of fresh basil
- 8 oz fresh Burrata
- 2–3 T olive oil
- 2 cloves garlic, minced
- salt and pepper, to taste
- drizzle of balsamic vinegar
- Arrange sliced tomatoes onto serving platter, followed by olive oil, salt, pepper, garlic, fresh basil, Burrata, and a drizzle of balsamic.
- Serve with toasted bread or crackers of choice.