4 red or black plums, stoned and cut into eight wedges
½ cup (25g) fresh basil, lightly packed
6 slices crusty bread
1 clove garlic, halved
1 tablespoon (8g) finely chopped parsley
½ lb (250g) ball burrata cheese
Fresh basil, for serving
Heat oven to 425F (218C).
Toss tomatoes with 2 tablespoon (30ml) olive oil, balsamic vinegar, garlic, salt and pepper on a large rimmed baking sheet. Spread tomatoes into an even layer, cut side up; roast for 25 minutes.
Add plums and toss to coat. Continue to roast until plums are softened, 10 to 15 minutes. Set aside to cool for 5 minutes.
Boil a small saucepan of salted water. Make an ice bath by filling a small bowl with ice water. Blanch basil for 5 seconds then plunge into ice bath. Remove basil from ice bath and gently squeeze out excess liquid. Transfer to a blender with ¼ cup (60ml) olive oil. Blend well.
To make the toasts, heat a grill pan over medium-high heat and drizzle remaining 2 tablespoons (30ml) olive oil over both sides of bread. Grill until lightly charred. Rub bread with cut side of halved garlic and place on a serving dish.
To serve, spoon the tomatoes and plums onto the bread, scatter with parsley, tear the burrata over top, and drizzle with the basil oil. Season with salt and pepper and sprinkle with basil leaves.