Roast the Tomatoes & Garlic:

• Preheat oven to 400°F (200°C).

• Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.

• Scatter tomatoes on the sheet, drizzle with remaining olive oil, and season with salt and pepper.

• Roast for 25–30 minutes, or until tomatoes are blistered and garlic is soft and golden.

Plate the Caprese:

• Arrange roasted tomatoes on a serving platter.

• Squeeze out the roasted garlic and mix gently with the tomatoes or smear on the plate beneath the burrata.

• Tear the burrata and place it over the tomatoes.

Garnish and Finish:

• Top with fresh basil leaves and a generous drizzle of balsamic glaze.

• Add a few cracks of black pepper if desired.

Serve:

• Serve warm or room temperature with crusty bread or crostini for scooping.