Add the chopped tomatoes, red onion, chopped basil leaves, minced garlic, balsamic glaze, salt and pepper and stir to combine. Allow to sit for 20 minutes to allow the flavours to infuse.

Preheat the oven to 180c and spread the sliced bread out in an even layer on a baking sheet. Drizzle each bread slice with a little olive oil and place into the oven to bake for 10 minutes, or until the slices are golden brown. Remove from the oven and allow to cool slightly before serving.

Place the toasts onto a large platter or board and add a generous spoonful of bruschetta mix on each of them. Carefully drain the mini burrata and place it on top of the bruschetta toasts. Garnish with salt, pepper, balsamic glaze, and basil leaves and serve immediately.