First, in the tbsp of olive oil toast the panko until golden.

Secondly, slice your tomatoes into rounds, then in half.

In a food processor add remaining oil, basil, Parmigiano, chives, lemon zest and salt. Then, process until super smooth, about 2-3 minutes.

Arrange the tomatoes on a plate with basil leaves. Then, drizzle some of the herby oil.

Lastly, add burrata in the center with more herb oil and add panko to the tomatoes.