Observations on making 2 rounds of burrata with tomatoes yesterday and today:

- slightly softer bread is superior, allows you to soak up the balsamic drizzle (bread type probably matters too but the superior batch was broiled in air fryer w a little bit of olive oil 
-“just in time salt” content key; getting better at this ‘salt to taste’ thing 
-current tomato options not world beating but it is January 
-garlic salt > jarlic