Heat grill to medium. Combine garlic, red wine vinegar and crushed red pepper flakes in a medium bowl. Set aside.
Toss tomatoes with olive oil and season with salt and pepper. Oil the grill and place the tomatoes, cut side down, on the grill. Cover and grill for 3 minutes. Flip tomatoes over using a metal spatula and continue to cook until they are soft and lightly charred, another 3-5minutes. Transfer the tomatoes to a clean bowl and, using a pair of kitchen shears, roughly cut them into small pieces.
Add garlic and vinegar mixture and basil to the chopped tomatoes and toss to combine. Season to taste with salt and pepper. Serve with burrata that’s been drizzled with olive oil, basil leaves for garnish and crispbread.
Calories: 108kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 403mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1631IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 1mg