Prepare Slow-Roasted Tomatoes: Toss Cherry tomatoes, Garlic, Olive oil, Sea salt, and Black pepper on a baking sheet. Roast for 45-60 minutes, or until tomatoes are softened and slightly caramelized.
Once tomatoes are cooled, remove garlic and lightly crush tomatoes with a fork.
Toast the Bread slices lightly.
Spread 'Nduja and Calabrian chili paste evenly over the toast.
Top with Slow-Roasted Tomatoes and Pecorino Romano cheese.
Broil for 2-3 minutes, or until cheese is melted and bubbly.
Top with Burrata, drizzle with Extra virgin olive oil, and garnish with Microgreens before serving.
