Any ips for serving fresh burrata (made in Italy) other than a drizzle of very good olive oil?

roasted peaches, drizzle of olive oil and good balsamic, maybe some basil

I've made it on crostini with sliced fresh fig.

When using burrata a minimalist approach---please don't cook it! A simple mix of field greens such as arugula or alternatively some radicchio treviso. Really good olive oil. Don't take my breath away.

Amanda's recipe -- http://food52.com/recipes/6727-mozzarella-and-roasted-cherry-tomato-salad -- has become the only way we eat cherry tomatoes. Roasting changes even average cherry tomatoes from ordinary to sublime. Now that burrata is more widely available, I top it with the roasted tomatoes, including some of the oil and roasted garlic cloves from the roasting pan, and some chopped or shredded fresh basil. Delicious!

Lavender honey.

I bought this for the first time at a really good Philadelphia cheese shop and they recommended serving with truffle oil (which cost more than the cheese). But is was absolutely delicious.

Could be great on grilled flatbread with a little prosciutto, tomato, whatever you like...

I was at a restaurant the other night that served it with grilled bread, good olive oil, and a side of pickled cauliflower and carrots. Sounds gross -- was yummy (and I'm sure it wasn't the traditional way to serve it -- I didn't say it was proper. I said it was good).

A favorite restaurant serves with fresh tomatoes and lettuce, with good olive oil, balsamic glaze, and cracked pepper.