Step 1

Combine the cherry tomatoes, balsamic vinegar and salt and pepper to taste in a medium mixing bowl, stirring to mix.  Allow to marinate while you prepare the remaining ingredients.

Step 2

Place the panko bread crumbs in the bowl of a food processor and pulse a few times to make finer bread crumbs.  Pour into a shallow bowl.  Place the egg in another shallow bowl and whisk until the mixture is homogenous (no streaks of egg white or yolk visible).  Pour the flour into another shallow bowl.  Season all three breading ingredients with salt and pepper, stirring to mix.

Step 3

Drain the burrata and pat dry with paper towels.  Gently dredge the burrata in flour, then egg, and lastly, the panko.  Ensure that the burrata is fully coated in each step.  Again, dredge the burrata in the egg and panko to form a second layer of coating. Place in the freezer for 15–20 minutes to chill the breaded burrata.

Step 4

While the burrata is in the freezer, pour enough grapeseed oil to come up about 1 inch into a small nonstick skillet and preheat over medium heat.

Step 5

Drop a small piece of the panko breading mixture left over in the bowls into the oil.  If it sizzles and rises to the surface right away, it’s hot enough to fry.  Gently place the burrata in the oil; it should come halfway up the side of the burrata.  Fry for 2 to 3 minutes per side until golden brown and crisp, adjusting the heat if necessary.  Remove from the heat and drain on paper towels.

Step 6

Place a handful or two of microgreens on a serving platter and put the burrata in the center.  Add the basil to the marinated tomatoes and stir to combine.  Using a slotted spoon, arrange the tomatoes around the burrata.  Sprinkle with ground Parmesan and red pepper flakes.  Serve with the toasted bread.