In a small saucepan, pour in about ½ inch of Filippo Berio Extra Light Olive Oil and turn the heat to medium. Allow the oil to heat until it glistens but isn’t smoking, roughly 5 minutes.

Once the oil is hot, carefully add fresh, completely dried basil leaves in small batches. Fry them for about 10-15 seconds until crispy. Remove and let drain on a paper towel.

Preheat your grill or broiler to medium-high heat for about 5 minutes. Brush both sides of the flatbreads with Filippo Berio Organic Extra Virgin Olive Oil. Grill or broil for 2-3 minutes until warm and slightly charred.

Spread the creamy burrata across the surface of the warm flatbread, layer on the thinly sliced heirloom tomatoes. Drizzle more olive oil over everything.

Sprinkle freshly ground black pepper and flaky sea salt over the tomatoes and burrata. Scatter the crispy fried basil on top and serve immediately.