Instructions

1. Warm the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and cook gently, swirling, until the slices are pale gold and the oil smells sweet – about 3 minutes. Don't let them brown or they'll turn bitter.

2. Raise the heat to medium-high and add the tomatoes in a single layer. Leave them alone until the skins blister and split, then shake the pan and cook until roughly half have burst and collapsed into a loose sauce, about 8 minutes. Season with the salt and oregano, crushing the oregano between your fingers as it goes in.

3. Take the pan off the heat and let it settle for a minute, then stir in most of the chili crisp, holding back about a spoonful. Keeping some of the chili crisp off-heat retains texture; if you add it all while the pan is ripping hot, it will lose its crunch.

4. Brush the bread with a little of the pan oil and grill or broil until charred at the edges, about 5 minutes. Rub with a cut garlic clove if you want more edge.

5. Spoon the warm tomatoes and their oil onto a wide shallow plate. Tear the burrata open by hand and set it in the center so the cream spills into the sauce.

6. Scatter the reserved chili crisp over the top, then finish with the orange zest, basil and a final pinch of flaky salt. Serve with the grilled bread.