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Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
Remove the tomatoes from the oven and set aside.
Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.
Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.