If making a balsamic reduction, make the reduction before you make the bruschetta so it has time to cool.

Heat a saucepan over medium high heat. Pour the balsamic vinegar into the saucepan and heat until it begins to boil. Mix every so often, letting it boil for 3-5 minutes, until the liquid reduces to about half the amount and has a thicker, syrupy consistency.

Check if it's ready by dipping a spoon into the glaze. If it coats the spoon and sticks to it when you take it out, then it's ready.

Pour it into a jar or glass to cool in the fridge while you make the bruschetta.

In a bowl, combine sliced tomatoes, minced shallots, minced garlic, basil, 2 tablespoon of olive oil, and 1 tablespoon of balsamic vinegar. Mix together and then add salt and pepper to taste. Set aside.

Set the oven broiler to high.

Spread out the slices of bread onto a sheet pan. Drizzle olive oil on top. Broil for 2-3 minutes, keeping a close eye on them.

Once toasted to your liking, remove from the oven and let cool.

Place burrata on a cutting board and break it open. Slice into small pieces.

Rub each crostini with the halved garlic clove.

Top the crostini with pieces of burrata, then with the tomato mixture. Drizzle any leftover balsamic liquid on top.

Plate the bruschetta and drizzle with balsamic reduction. Serve immediately!