1. Place burrata balls in small bowls to catch the creamy center; drizzle lightly with olive oil.

2. Fan sliced mozzarella and tomatoes in alternating layers for a classic caprese pattern.

3. Tuck basil leaves between tomato slices and scatter extra leaves for aroma.

4. Add pesto and balsamic glaze in small ramekins; set crostini in a generous pile.

5. Right before serving, season tomatoes with flaky salt and pepper and add a final balsamic drizzle.