Toss the cherry tomatoes and garlic on a baking tray with 1 tbsp of olive oil, then season. Roast for 20 minutes, then drizzle over the balsamic vinegar and leave to cool.
Whizz basil with lemon in a mini food processor with the extra-virgin olive oil and season.
Divide the roasted tomatoes between 2 plates with the Crispy leaves, top each one with burrata, then scatter with pine nuts.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!