1. Remove burrata from refrigerator and let sit at room temperature for 30 minutes. Hull and slice strawberries, then toss gently with 1 tablespoon honey and a pinch of salt. Set aside to macerate. Wash and thoroughly dry arugula.

2. Preheat oven to 400°F or heat a grill pan over medium-high heat. Brush both sides of each bread slice generously with olive oil, coating edges too.

3. If using oven: arrange bread on baking sheet and toast 4-5 minutes per side until golden and crispy. If using grill pan: cook 2-3 minutes per side until grill marks appear and bread is crispy.

4. Immediately after toasting while bread is still hot, rub each slice with the cut side of garlic clove for subtle flavor.

5. Place toasted bread on individual plates. Arrange a small handful of arugula on each slice. Drizzle greens lightly with olive oil and sprinkle with a tiny pinch of salt.

6. Remove burrata from brine and gently pat dry with paper towels. Using your hands, tear each burrata ball into large, rustic pieces directly over the toast, distributing evenly. Make sure each toast gets some creamy center. Sprinkle cheese with flaky sea salt.

7. Arrange macerated strawberry slices over and around the burrata, allowing juices to drip onto toast. Tuck torn basil leaves between strawberries.

8. Drizzle each toast with balsamic vinegar or glaze in a thin stream. Follow with a generous drizzle of extra-virgin olive oil.

9. Crack fresh black pepper over everything. If using, add red pepper flakes, toasted nuts, or lemon zest.

10. Serve immediately while bread is still warm and crispy.