Pop a frying pan on a medium heat and throw in the Pancetta.
Add a tiny splash of Olive Oil and fry until golden brown and crispy.
While the Pancetta fry’s dice up some fresh Basil fairly finely.
Remove the crispy Pancetta from the pan but leave in the fat.
Pop the Cherry Tomatoes into the fat and roast until soft and blistering.
Throw back in the Pancetta and toss together with the Tomatoes.
Pop the Burrata on a plate and cut open so the filling spills out perfectly, lay on some of the Tomatoes and Pancetta, scatter over some Basil and drizzle in extra virgin Olive Oil.
