Before I start rhapsodizing about this roasted caprese salad, I should go on record by saying I love the traditional version of caprese salad a ridiculous amount of love. Sliced tomatoes and mozzarella cheese and chopped basil, all drizzled with a little balsamic vinegar and olive oil - I mean, what's not to love there? And I make it over and over and over when the tomatoes are local and the basil is abundant. But then I got to thinking...what if I shook it up just a teeny bit? What if I kept the tomatoes and the basil, but swapped out the mozzarella for its show-off cousin, burrata cheese? What if I added a little torn and toasted bread to sass things up a bit? What if? I'm guessing you know the answer, since I'm about to say (say it with me now), let's make it!