Broiled burrata with cherry tomatoes and artichoke hearts

Oil a baking dish, add the cut tomatoes, season and toss.

Add the burrata and some marinated artichoke hearts; pour over some of the oil and seasoning from the jar if wanted.

Broil a few minutes, until the cheese is not fully melted and looks like a couple of poached eggs with patches of browning.

Slice a baguette on a bias and toast it briefly for crostini.

Top with balsamic vinegar and serve with the bread for dipping.