Step 1

On a platter arrange the balls of burrata torn open with the sun gold tomatoes and top with the additional ingredients. Serve alongside crostini.

Step 2

Place a large non-stick skillet over medium heat with the olive oil and butter. Add the garlic and panko and sauté for 3-5 minutes until it starts to turn golden brown. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed