Preheat oven to 450°F.
Mix blueberries, shallot, honey, brown sugar, thyme, red pepper flakes, flaky salt, black pepper, and balsamic in a baking dish or skillet.
Roast for 15 ish minutes, until blueberries burst and become jammy and syruppy.
Toast bread while it cools slightly.
Plate the burrata, spoon on the blueberry agradolce, and top with lemon zest, pistachios, fresh basil, and a drizzle of olive oil.
Serve with toasted bread and devour immediately.
