Add balsamic and honey to a small saucepan over medium heat. Bring to a simmer and cook until reduced by about half and thickened. This will take about 10 minutes. Set aside to cool while you assemble the rest of the salad.
Top tomatoes with burrata balls, split them open a bit with a knife to expose the creamy center. Top with fresh basil, olive oil, balsamic glaze and more salt and pepper. Serve with toasted bread.