Over medium heat, add one teaspoon of olive oil to a pan. Add the tomatoes and sauté a few minutes until softened and lightly golden. Season with Alcyon salt and pepper, then set aside. In a bowl, combine the chopped tomatoes, garlic, and half of the pistachios.
Place the burrata in a shallow bowl or serving dish. Spoon the tomato mixture around the burrata.
Drizzle the remaining olive oil and balsamic vinegar over the burrata, then top with the rest of the pistachios.
Garnish with fresh basil leaves and 1–2 pinches of Alcyon sea salt, to taste.
Tip:
Replace balsamic vinegar with balsamic cream for a wow effect!
