Toss the tomatoes in white wine vinegar, olive oil, salt & pepper.
Arrange the tomatoes & garlic on a sheet pan.
Roast the tomatoes until they are wrinkled but still juicy.
Drizzle a sliced baguette with olive oil on a sheet pan.
Toast the bread until it is golden brown.
Mash the roasted garlic cloves and stir with olive oil.
Arrange the burrata and tomatoes in a serving dish and drizzle with the garlicky olive oil.
Serve the burrata whole or torn with the toasted bread.