Method

Break up the carasau bread with your hands, if possible cut 4 pieces from each sheet. Clean the cherry tomatoes, remove the stalks, and cut them in half. Clean the rocket and add it to the tomatoes. Season with extra virgin olive oil and salt. Use a pair of scissors to cut the burrata into small pieces. Compose the millefeuille by placing on the serving dish the first piece of carasau bread on top of which you will arrange cherry tomatoes, rocket, and burrata. Continue with a new layer repeating the same operations. Complete the dish with a sheet of carasau bread lightly greased with extra virgin olive oil. Eat immediately.