Glaze the broccoli

• Toss the broccoli florets with the olive oil, balsamic glaze and salt in a bowl until evenly coated.

Roast the broccoli

• Spread the broccoli on a baking tray in a single layer.
• Roast at 220 °C until tender and caramelized at the edges.

Assemble the toast

• Toast the bread slices.
• Top with the sundried tomatoes, the roasted broccoli and torn burrata.
• Drizzle with the sundried tomato oil and serve.