I couldn't find Burrata, so I used whole milk mozzarella. The recipe for the tomatoes was wonderful, so I will do that by itself in the future! (That should get 6 stars!). When I started baking the tomatoes, it smelled like the garlic was burning, so I turned the temperature back to 300 degrees and roasted them more slowly for about 2 hours. I was making them the night before, so I had plenty of time. Using baking spray on the phylo sheets made preparation fast and easy, What a great tip! The previous viewer is right in that it is a bit hard to cut, but I have a very sharp spatula that worked pretty well. I served it on toasted baguette slices, and our family devoured it in a few minutes. I did bake it for about 10 minutes longer than the recipe called for.I will make it again several times a year and will continue to look for burrata.
I think the flavor is good but it's really hard to eat. The cheese is hard to cut through (just pulls) and it was still cold in the center after baking according to directions. I don't think I would serve this at a party due to it being a bit of a challenge to eat. I see how it is a twist on the classic phyllo dough baked brie but brie is much easier to eat.