Cut each ball of burrata cheese in half.
Place each halved burrata cheese in a 4 oz ramekin with olive oil. Reserve for plating.
In a bowl, gently toss together the drained roasted divina tomatoes, halved cherry tomatoes, chopped garlic, chiffonade basil, olive oil, salt, and pepper for the mixed marinated tomatoes. Adjust the amount of garlic and salt according to taste.
Grill both sides of the sliced batard until lightly toasted. Set aside for service.
Pick the basil leaves from the stem for garnishing.
Divide the mixed marinated tomatoes among plates, ensuring each plate receives an even amount.
Place a halved burrata cheese in each plate, alongside the marinated tomatoes.
Sprinkle the marinated tomatoes and burrata cheese with salt and pepper to taste.
Garnish with basil leaves.
Serve the Burrata + Tomato with grilled batard on the side.