Preheat the oven to 410°F (210°C) in convection mode.

Spread grated Kashkaval cheese on a baking sheet lined with parchment paper. Place the bread slices on the cheese, generously drizzle olive oil over the bread slices, and bake for about 10 minutes or until the bread and cheese are golden brown.

Remove from the oven and set aside to cool.

For the tomato salad, quarter the cherry tomatoes, place them in a bowl, and add salt, ground black pepper, minced garlic, chopped basil, and olive oil. Mix well.

Open the burrata in a bowl.

Arrange the bread slices on a serving plate with the cheese crust facing upwards. Place a spoonful of burrata on each bread slice, add the tomato salad, drizzle with reduced balsamic vinegar, and garnish with fresh basil leaves. Serve.

Tip: You can prepare the bread and tomato salad in the afternoon and assemble the dish in the evening.