In a large non-stick skillet over medium heat, melt the butter and olive oil together. Add the panko breadcrumbs and sauté until golden brown, about 3 to 5 minutes. Add garlic for the last 30 seconds; drain excess oil.

On a platter, arrange the torn burrata in the center. Scatter the halved Sun Gold tomatoes around the burrata, keeping everything intact.

Sprinkle toasted breadcrumbs over the dish, add torn basil leaves, drizzle with olive oil, and season with salt and pepper.

Serve immediately with toasted crostini for scooping up the ingredients.