Preheat an oven. Place garlic cloves in a small cocotte, then cover with olive oil, sprinkle with a pinch of flaky sea salt, and add a sprig of rosemary or basil. Cover. Cook slightly.
Heat a skillet over medium-high heat. When hot, add olive oil. Add the sliced sourdough then toast until crispy on both sides. Transfer to plates. If not assembling right away, transfer the toasted bread to a wire rack so it stays crispy!
Place a few cloves of confit garlic on each slice of toast, then use a knife or spoon to press it into the bread. Drizzle with some of the reserved garlic-infused olive oil, then sprinkle with a generous pinch of flaky sea salt and lots of freshly ground black pepper.
Drizzle each burrata toast with a little aged balsamic vinegar, then enjoy!