Preheat your oven to 400°F (200°C). In a bowl, toss cherry tomatoes with minced garlic, thyme, olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 30 minutes until blistered and caramelized.

While the tomatoes are roasting, slice the tops of the burrata balls slightly to create an opening. Spoon pesto into each burrata, securely sealing them.

Once the roasted tomatoes are ready, let them cool slightly. Arrange the tomatoes on a serving platter and place the stuffed burrata on top.

Drizzle the burrata bombs with olive oil and sprinkle with flaky sea salt. Garnish with fresh basil leaves and serve immediately.