- 1 Burrata (120 g) Michelangelo
- 4 cherry tomatoes
- 2 roasted bread slices
- Basil leaves
- Olive oil
Cut the cherry tomatoes in tiny slices and put them on roasted brad slices.
Sprinkle with oregano, salt and pepper.
Cut the Burrata cheese in slices, out it on tomatoes and season with olive oil.
Decorate with basil leaves.
Repeat for each portion.