Prepare the Tomatoes: Begin by washing your beautiful heirloom tomatoes. Slice them into various shapes – some halves, some wedges, some rounds – to celebrate their unique forms. You want a lovely mosaic of colours and textures. As you slice, you'll notice their vibrant hues and the glistening moisture within; place them gently into a medium mixing bowl.

Season the Tomatoes: Drizzle the sliced tomatoes generously with about 1 tablespoon of extra virgin olive oil. Season them with flaky sea salt and freshly ground black pepper. Gently toss them with your hands or a spoon until they are lightly coated and fragrant with the oil and seasonings. You should see a lovely sheen on the tomato surfaces.

Toast the Sourdough: Heat a large frying pan or skillet over a medium heat. Drizzle the sourdough slices with the remaining 1 tablespoon of olive oil. Once the pan is warm, place the bread slices in, ensuring they have enough space without overcrowding. Toast for 3-4 minutes per side, until they turn a beautiful golden brown and develop a delightful crispness, filling your kitchen with the smell of warm, toasted bread.

Garlic Rub: As soon as the toast is golden and removed from the pan, immediately take your halved garlic cloves and rub them firmly over the warm, toasted surfaces of each slice. You'll hear a slight rasping sound as the garlic abrades the toast, releasing its aromatic oils and leaving a subtle, fragrant garlic essence.

Assemble the Toast: Place the garlic-rubbed toast slices onto individual serving plates. Carefully tear each ball of burrata in half or quarters, revealing its creamy, luxurious interior. Gently spoon or place generous dollops of the burrata onto each slice of toast. You’ll see the rich, white creaminess begin to spread slightly on the warm bread.

Layer with Tomatoes and Finish: Artfully arrange the seasoned heirloom tomatoes over the burrata, ensuring a colourful display on each piece of toast. Scatter the fresh basil leaves over the top. Finish with a delicate drizzle of balsamic glaze, allowing it to weave patterns over the tomatoes, and an extra sprinkle of flaky sea salt and freshly ground black pepper to taste. If you like a little kick, a pinch of red pepper flakes adds a lovely warmth. This is when the dish truly comes alive, a feast for the eyes and nose!